How did I not know until this fall that you could make amazing fruit butters right in the crock pot? Well, it’s true, and I’m addicted.
Last week I made apple butter (blended apples in the blender, added sugar, cinnamon, nutmeg and allspice and let it cook down almost a full day) So yummy!
Up next, pumpkin butter.
This is a couple of different recipes morphed into one.
1 can pumpkin puree
1/2 cup apple juice
1/2 cup water
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
Combine thoroughly and pour into crock pot.
Cook uncovered on low for about 7 hours (uncovered), stirring periodically, until it’s nice and thick. Package in containers (I got about 2 cups of pumpkin butter from this recipe) and store in the fridge or freezer.
Then, put in on just about anything: bread, toast, muffins, french toast, pancakes, and…dare I say…pumpkin bread.
And as a final note, having tried to photograph a couple of recipes in the last week or so, I have a new respect for all food bloggers. It is not easy getting food to look decent on camera, let alone want to reach through the computer screen and gobble it all up right now because it looks so tasty!
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