Cookbook

Apple Pumpkin Butter

Apple Pumpkin Butter

Children love to visit the apple orchard, but invariably, it means coming home with more apples than you know what to do with. This recipe makes great use of those “assorted” apples and will make your house smell yummy for hours. You can slather it on toast as a nutritious snack, or serve as a condiment with cheese and crackers
Recipe by Paula Bowman
Makes 1 ˝ cups
Prep: 30 min
On the table in: 2 1/2 hours
Ingredients:

2 pounds assorted apples, peeled, cored and diced into 1/2-inch pieces
1 pounds baking pumpkin, peeled, seeded and diced into 1/2-inch pieces
2 cups apple cider or apple juice
2 Tablespoons unsalted butter
3 Tablespoons maple syrup
1 whole star anise (or cinnamon stick if preferred)
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Instructions:

Preheat oven to 350°F.
Combine apples, pumpkin, apple cider and butter together in a large, shallow 12" x 8" glass baking dish.
Cook in oven, stirring occasionally until apples and pumpkin are softened, about 30 to 35 minutes.
Remove from oven, mash apple mixture with a potato masher or in a food processor for a smoother texture.
Add maple syrup, star anise, allspice and ginger and stir well.
Return to baking dish and bake in oven, stirring occasionally until thickened and golden brown, about 2 hours.
Remove from oven, discard star anise and let stand to cool.

Posted by Sass
Chef's Tip You can transfer the apple butter to sterilized canning jars and process according to jar manufacturer’s instructions.

The Canadian Family
Tightly sealed and chilled, apple butter will keep 2 weeks; frozen, it will keep 3 months.
Originally published October, 2008

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