(makes 3-5 pints, depending on pumpkin size)Ingredients:
1 sugar pumpkin, peeled, seeded & diced
1 cup freshly-squeezed orange juice
1 cup 'Grade B' maple syrup
1 cup brown sugar
1 T. (ground) cinnamon
1 tsp. (ground) ginger
1/2 tsp. (ground) nutmeg
3/4 tsp. sea salt, or to taste
2 tsp. vanilla extract
Directions: Place diced pumpkin in crock-pot with orange juice, maple syrup & brown sugar. Cook on low for 7 hours. Now stir in cinnamon, ginger, nutmeg, sea salt and vanilla extract. Cook for an additional 1 hour or until pumpkin is fork-tender. Allow to cool; then place in food processor and purée until smooth. If it's too liquidy, strain through a metal sieve, if desired. Store in tightly covered containers. Refrigerate or, if not using right away, freeze. If freezing, only fill to within 1/2" of rim because pumpkin butter will expand. Nothing needed now but some homemade biscuits! ~ Chef ~
1 sugar pumpkin, peeled, seeded & diced
1 cup freshly-squeezed orange juice
1 cup 'Grade B' maple syrup
1 cup brown sugar
1 T. (ground) cinnamon
1 tsp. (ground) ginger
1/2 tsp. (ground) nutmeg
3/4 tsp. sea salt, or to taste
2 tsp. vanilla extract
Directions: Place diced pumpkin in crock-pot with orange juice, maple syrup & brown sugar. Cook on low for 7 hours. Now stir in cinnamon, ginger, nutmeg, sea salt and vanilla extract. Cook for an additional 1 hour or until pumpkin is fork-tender. Allow to cool; then place in food processor and purée until smooth. If it's too liquidy, strain through a metal sieve, if desired. Store in tightly covered containers. Refrigerate or, if not using right away, freeze. If freezing, only fill to within 1/2" of rim because pumpkin butter will expand. Nothing needed now but some homemade biscuits! ~ Chef ~
