Maple Pumpkin Butter
Enjoy- yummy pumpkin butter
2- 29oz (Medium size): Can unsweetened pumpkin puree
1.5 cup each: sugar, apple cider and pure maple syrup
3 TSP: cinnamon
After its done cooking add
1 drop of Ginger essential oil
2 drops Orange essential oil
Directions:
Preheat oven to 350
Put all ingrediants in a large, heavy ovenproof casserole and stir to blend. Place the pan over medium-low heat and bring to a boil, stirring all the while. Lower the heat and, still stirring, cook 5 minutes more. Slide the casserole into the oven and cook, stirring every 15 minutes, until the pumpkin butter has thickened and there is no liquid around the sides of the pan, 1 1/2 to 2 hours.
Cool the pumpkin butter, then cover and chill. Packed airtight, it will keep for a week in the right refrigerator.
Makes 3 pints.
