Cranberry Pumpkin Butter. For you and the lucky folks you share a batch with.
Pumpkin butter is one of my favorite fall treats. I love it as a topping or stir-in for so many things: added to oatmeal, as a topping for pumpkin muffins, overtop baked brie, on whole grain toast layered with peanut butter or cream cheese, on sliced apples, layered with yogurt … the list goes on. Many times though, pumpkin butter is packed with sugar and artificial flavorings and colorings – so just needed to see if I could whip up a batch from scratch.
This pumpkin butter turned out just right. And it’s extra special because it stars two of the best fall fruits and flavors – pumpkin and cranberry for a cranberry pumpkin butter that you’ll be eating by the spoonful. The tartness of the cranberries and the creamy and earthiness of the pumpkin make for a spread that’s slightly sweet and tart – a perfect addition to many of your favorite fall foods.
We made a large batch, as we knew we’d be giving some to the neighbors in these adorable little mason jars and freezing some for future months. The recipe makes about 8 cups. Half or quarter the recipe if you want to make a smaller amount, but, trust me, you’ll want extras.
Package them up for pretty little gifts if you’d like.
How gorgeous is the color? The cranberries give this “butter” a nice maroon hue.
Here’s how to make it:
Ingredients
- 2 lbs fresh cranberries (2 bags), sorted and washed
- 4 cups water
- 1 ½ cups brown sugar (you can cut back even further to 1 cup for a less sweet, more tart version)
- 2 tbsp pumpkin pie spice
- 2 tbsp cinnamon
- 2 tbsp vanilla powder
- 2 12 oz can 100% pure pumpkin
- Pinch of salt
- Juice of ½ lime or lemon
Instructions
- Combine cranberries, water, brown sugar, pumpkin pie spice and vanilla in a large pot over medium heat. Cover and bring to a light boil, then reduce heat to a simmer. Simmer for ~25-30 minutes, stirring occasionally - the cranberries will burst. Stir in 2 cans pumpkin, salt and lime juice. Simmer for another 5 minutes. Remove from heat, cool and refrigerate overnight. Add cranberry pumpkin butter to a blender in batches. Blend until smooth. Spoon into mason jars or other storage containers or freeze. Refrigerate. Enjoy within 2 weeks.
Notes
Total Time: 45 minutes plus chill time
I got a bag of cranberries from my CSA and was wondering what to do with them. Now I know! Will make this tomorrow when I have weekend house guests.
@Janice, oh perfect! Your house is going to smell so amazingly fall for those house guests. Have fun!
cranberry and pumpkin is my favorite fall combo!!! so so so yummy!!! 🙂
@Rachel – then this is for you! 🙂
This sounds so wonderful and PERFECT for Thanksgiving 🙂
@Tara – you got that right! Great spread for Thanksgiving rolls.
Love pumpkin + cranberry, I think I would put this on just about anything! Great idea 🙂
@Lauren, thanks! It is great on just about anything 🙂
This is such a great idea! I love pumpkin butter, too! This is such a fun twist on it 🙂
@Rachel, thank you! Natural pairings – those cranberries and pumpkin 🙂
I adore pumpkin butter SO much, and your recipe has got to be the most delicious I’ve seen yet, and healthy! Loving the cranberries in this. I currently want to spread this on everything!!
@Alanna, the cranberries really are a great addition – add a nice tartness to the butter. We loved it on baked brie and oatmeal especially!
how delicious and pretty! can’t wait to try this!
@Jessica, thank you!
This looks delish! Such an awesome combination of fall flavors! I hope everything is going well with you and the little one 🙂
@Sonali, thank you, we are loving our little munchkin! Can’t wait to get my hands on your new book!
Oh, yummy!
@Lauren – thank you!
Can this recipe be processed in a water bath for long-term storage?
@Stephanie, I haven’t tried processing it for long-term storage, so I am not sure. I don’t see why not – but wouldn’t want to steer you wrong.