Maple Balsamic Pumpkin Butter
Ingredients:
- 2 15-ounce cans pumpkin purée or 3 ½ cups homemade pumpkin purée
- 1/2 cup organic brown sugar or muscovado
- 1/4 cup Maple Dark Balsamic
- 1/4 cup Pumpkin Pie Spice White Balsamic
- ½ tsp grated NHHS Nutmeg (fresh if possible)
- 1/2 tsp NHHS Ground Cinnamon
- 1 pinch NHHS Sea Salt
Directions:
In a large heavy saucepan, combine all the ingredients over medium heat, stirring to combine.
Continue to barely simmer the mixture uncovered stirring occasionally for 30 minutes, until the texture of the butter is thick and the aroma complex.
Give it a taste and adjust flavor, accordingly, adding more sugar for sweetness, or maple balsamic to deepen color/flavor/acidity, cinnamon and/or nutmeg for warmth, or salt for balance.
Allow to cool to room temperature before transferring to a storage container. It can be stored for up to two weeks in the refrigerator or frozen for up to a month.
In a large heavy saucepan, combine all the ingredients over medium heat, stirring to combine.
Continue to barely simmer the mixture uncovered stirring occasionally for 30 minutes, until the texture of the butter is thick and the aroma complex.
Give it a taste and adjust flavor, accordingly, adding more sugar for sweetness, or maple balsamic to deepen color/flavor/acidity, cinnamon and/or nutmeg for warmth, or salt for balance.
Allow to cool to room temperature before transferring to a storage container. It can be stored for up to two weeks in the refrigerator or frozen for up to a month.