Ingredients
- 28 oz Pumpkin puree
- 3 tbsp Maple syrup
- 1 tbsp Apple cider vinegar
- 125 g Dark brown sugar ~⅔ cup
- ⅔ cup Apple cider
- 2 tsp Cinnamon
- ¾ tsp Nutmeg
- ¼ tsp Clove
Instructions
- In a medium saucepan, add all ingredients and place over medium heat.
- Stirring frequently, allow pumpkin butter to heat up and get to sputtering stage. Once at this stage lower heat to medium low.
- Cook for about 25-30 minutes or until pumpkin has reduced slightly.
- Remove from heat and add to a mason jar. Store in the fridge for up to 2 weeks or freeze.