"Bourbon Cherry Pie" Pumpkin Butter
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|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)|
Cape Coral, FL (pop. 154,305)
Member Since Jun 2011
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!
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.
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.