Sunday, November 5, 2017
Apple Pumpkin Butter
15 oz can pumpkin puree (not pumpkin pie filling, I used my Seminole pumpkin)
2 medium apples, diced
1 cup apple juice
½ cup packed brown sugar
2 teaspoon cinnamon
¼ teaspoon nutmeg
Combine all ingredients in a small saucepan and heat over medium heat until it comes to a boil.
Reduce heat to low and simmer for 30 minutes.
Allow mixture to cool 15 minutes.
Using a Emulsion blender, blend until smooth or place mixture in a food processor and blend until smooth. If using the food processor wait until cooled.
Serve immediately or refrigerate.