Here is a seasonal recipe from Taste of Home Magazine. I have never understood why people like apple butter, and I don’t know why anyone would want to combine other flavors into it. But, hey, who am I to judge?
1 can (29 ounces) solid-pack pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon ground Tone’s® Ground Cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Pour into freezer containers. Refrigerate up to 1 month or freeze. Yield: 5 half-pints.
Originally published as Pumpkin Apple Butter in Cookin’ Up Country Breakfasts Cookbook 1994, p50
For more great recipes go to http://www.TasteOfHome.com