Pumpkin Butter - A Fragrant, Spicy Topping / Dip For Snacking On With Oatcakes, Buckwheat Pancakes or Ryvita Crackers

Ingredients:

2 cups pumpkin puree or 1 can (16 ounces)

1/2 cup light agave nectar or honey 

1/4 cup water

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon powdered ginger

1/8 teaspoon ground cloves

Pinch of sea salt

How Do I Make It? So Easy!

Combine the pumpkin, agave nectar or honey, water, cinnamon, nutmeg, ginger, cloves and pinch of sea salt into a saucepan. Cook, uncovered, over very low heat for 1 hour, or until very thick, stirring often. When thick, pour into a pint jar. Cover and refrigerate. Use within 1 month.

Tips:

You may bake the pumpkin mixture in a 180C oven, uncovered, for 1 hour, or until very thick, stirring every 15 minutes.

You may want to store pumpkin butter into scalded jars.

Erika Doolan

Nutrition Consultant

RUSTICSTONE

      by dylan mcgrath

email: erika@rusticstone.ie