"Bourbon Cherry Pie" Pumpkin Butter
|Categories:||Fruit Breakfast, Other Breakfast, Cakes, Pies, Ice Cream & Ices, Puddings, Muffins, Biscuits, Sweet Breads, Other Breads, Dips, Fruit Sauces, Other Sauces, Vegetarian, Pork, Spreads, Jams & Jellies|
|Keywords:||butter, Ginger, cherry, bourbon, pumpkin, whiskey|
|1 1/2 c||pitted, fresh black or red cherries|
|3 c||dark brown sugar|
|1/2 c||sugar or honey|
|1 tsp||almond extract or amaretto|
|2 Tbsp||cinnamon or pumpkin pie spice|
|2 pkg||knox unflavored gelatin (can use cornstarch instead)|
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DirectionsIn 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.Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.Add the vanilla extract and amaretto. Cook on a low medium heat.Whisk in the cinnamon and ginger.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.Then remove lid, lower heat, and whisk in Knox Gelatin. Continue whisking until totally dissolved.Pour into sterilized jars and follow canning water bath process.