"Bourbon Cherry Pie" Pumpkin Butter

Tiffany Bannworth

By
@MissAnubis

I can never wait for the autumn and winter cooking to begin! This is a good start. You can put it on everything, waffles, sweet breads, toast, even pork chops!


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Rating:
★★★★★ 1 vote
Comments:
Prep:
10 Min
Cook:
20 Min

Ingredients

1 1/2 c
pitted, fresh black or red cherries
3/4 c
bourbon/whiskey
1/4 c
water
3 c
dark brown sugar
1/2 c
sugar or honey
2 Tbsp
vanilla
1 tsp
almond extract or amaretto
2 Tbsp
cinnamon or pumpkin pie spice
1 pinch
ginger
1 Tbsp
butter
2 can(s)
pumpkin
2 pkg
knox unflavored gelatin (can use cornstarch instead)

Step-By-Step

1In a saucepan, take cherries, bourbon, water, brown sugar, honey/sugar, and boil on medium/high heat until sugar is totally dissolved and bourbon is cooked out to your taste level.
2Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.
3Add the vanilla extract and amaretto. Cook on a low medium heat.
4Whisk in the cinnamon and ginger.
5Add canned pumpkin and butter. Continue whisking and raise the heat to a boil. This will bubble and spit, so I would put the lid on it.
6Then remove lid, lower heat, and whisk in Knox Gelatin. Continue whisking until totally dissolved.
7Pour into sterilized jars and follow canning water bath process.