Homemade Pumpkin Butter {quick & easy}
Week of September 26th-30th 2016
• 1 (29-ounce) can pumpkin purée or solid pack pumpkin (not pumpkin pie filling)
• ½ cup (100 grams) granulated sugar
• ½ cup (100 grams) packed light brown sugar
• 1 cup (240 ml) 100% pure apple juice (no sugar added) or apple cider
• 2 teaspoons fine-quality ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon freshly grated whole nutmeg
• ½ teaspoon ground cloves
• 2 teaspoons (10 ml) freshly squeezed lemon juice
In a large glass heatproof and microwavable safe bowl, combine all ingredients with the exception of the lemon juice. Cover with a loose covering that is microwavable safe such as a sheet of wax paper or paper towel. Cook on high power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir. Carefully remove hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice. Cool completely. Cover airtight and store in refrigerator.