Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough ladle into jars and refrigerate. Makes 1 1/2 cups.
Easy Pumpkin Spice Butter recipe
1/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup softened butter
Beat the brown sugar, pumpkin-pie spice whipping into the softened butter. Keep refrigerated.
Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for six to seven hours. It isn’t necessary to stir it. Cool and place into containers. Keep refrigerated or may be frozen.
Ginger Apple Butter recipe
4 pounds McIntosh apples, peeled, cored,
cut into 1-inch chunks
1 1/2 cups apple cider
1/2 cup packed light brown sugar
1 tablespoon lemon juice
2 tablespoons crystallized ginger, minced
Bring the apples, cider, brown sugar and lemon juice to a boil in a saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, about 10 minutes. Purée in food processor or blender in batches with the minced ginger. Return to pan.
Partially cover apple butter and simmer over medium heat until reduced to 2-1/2 cups, stirring occasionally, about 20 minutes. Cool completely.
Makes 2-1/2 cups. Transfer to covered containers and store in refrigerator for up to one week for best freshness.