Cranberry Pumpkin Butter
Pretty ruby red cranberries simmered with earthy pumpkin, pumpkin pie spice, cinnamon and vanilla, then blended until smooth. The perfect fall spread that highlights all of the warm flavors of the harvest season.
- 1 pound fresh or frozen cranberries washed and picked over (about 4 cups)
- 1 15 ounce can pure pumpkin
- 3/4 cup dark brown sugar
- 1/2 cup water
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cinnamon
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt
Combine all ingredients in a medium pot over medium heat. Cover and bring to a light boil, then reduce heat to a simmer.
Simmer for ~30 minutes, stirring occasionally. Remove from heat. Let cool completely.
Using an immersion blender, blend cranberry pumpkin butter until smooth. Spoon into mason jars or other glass storage containers.
Refrigerate. Cranberry pumpkin butter will keep in a glass sealed jar in the fridge for at least a week.
Calories: 21kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 19mgFiber: 1gSugar: 4gVitamin A: 15IUVitamin C: 2mgCalcium: 8mgIron: 1mg