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.
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. I had to whip up a batch from scratch and incorporate another one of my favorite fall fruits – the cranberry.
This cranberry 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 so many of your favorite foods.
We made a large batch, as we knew we’d be giving some to friends 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.
How gorgeous is the color? You can thank those pretty little ruby red gems for that.
Package them up for pretty little gifts for the holidays if you’d like. They’d make perfect hostess gifts.
Here’s how to make this Cranberry Pumpkin Butter:
- 2 lbs fresh cranberries (2 bags), sorted and washed
- 4 cups water
- 1 ½ cups dark brown sugar (you can cut back even further to 1 cup for a less sweet, more tart version)
- 2 tablespoons pumpkin pie spice
- 2 tablespoons cinnamon
- 1 tablespoon vanilla extract
- 2 15 oz cans 100% pure pumpkin
- 1/2 teaspoon salt
- Juice of a lime or lemon
- Combine all ingredients extract lime/lemon juice in a large pot over medium heat. Cover and bring to a light boil, then reduce heat to a simmer. Simmer for ~30-35 minutes, stirring occasionally. Remove from heat. Stir in lime or lemon juice juice. Let cool completely. Using an immersion blender, blend cranberry pumpkin butter until smooth. Spoon into mason jars or other storage containers and refridgerate or freeze. Refrigerate. Cranberry pumpkin butter should keep for about a week.
Total Time: 45 minutes plus chill time
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