"Bourbon Cherry Pie" Pumpkin Butter

Tiffany Bannworth Recipe

By Tiffany Bannworth 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!


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

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
Find more recipes at goboldwithbutter.com
2 can(s)
pumpkin
2 pkg
knox unflavored gelatin (can use cornstarch instead)
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Directions Step-By-Step

1
In 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.
2
Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.
3
Add the vanilla extract and amaretto. Cook on a low medium heat.
4
Whisk in the cinnamon and ginger.
5
Add 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.
6
Then remove lid, lower heat, and whisk in Knox Gelatin. Continue whisking until totally dissolved.
7
Pour into sterilized jars and follow canning water bath process.