"Bourbon Cherry Pie" Pumpkin Butter
1 1/2 c
pitted, fresh black or red cherries
dark brown sugar
sugar or honey
almond extract or amaretto
cinnamon or pumpkin pie spice
knox unflavored gelatin (can use cornstarch instead)
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.
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.
Tiffany Bannworth MissAnubis - Aug 6, 2012
Pat DiMercurio javancookie - Aug 8, 2012
Couple of questions Tiffany; what size can of pumpkin? the 15 oz or the larger one? If I use cornstarch instead of gelatin, how much would I use? and could I use a product like "Sur Gel" instead of the gelatin?
Tiffany Bannworth MissAnubis - Aug 8, 2012
It is the 15 oz can of pure pumpkin. I have used 2 tablespoons of corn starch, whisk thoroughly. Absolutely, about the Sur Gel. I know the pectin is the jam makers favorite. This, you don't want to gel like jelly though. More of the soupy, pumpkin butter texture. You can also up the cherry or the bourbon if you do not want the pumpkin to be prominent. As the recipe stands, it is clearly a pumpkin butter with a cherry pie flavor. Some make prefer it the other way around. Enjoy! I am glad you took the time to read the recipe.
Pat DiMercurio javancookie - Aug 9, 2012
I had pumpkin butter a few years ago while I was a a conference in the north west part of lower MI. I fell in love with it, bought a jar to bring home and ate it on bagels, toast, (& right out of the jar). I really want to learn how to make the butter and, with the addition of the cherries (another fave), how could I possibly go wrong! Thank you
Vanessa "Nikita" Milare Kitkat777 - Aug 10, 2012