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"bourbon cherry pie" pumpkin butter

★★★★★ 1
MissAnubis avatar
a recipe by
Tiffany Bannworth
@MissAnubis
Cape Coral, FL

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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★★★★★ 1
prep time 10 Min
cook time 20 Min

Ingredients For "bourbon cherry pie" pumpkin butter

  • 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
    pumpkin
  • 2 pkg
    knox unflavored gelatin (can use cornstarch instead)

How To Make "bourbon cherry pie" pumpkin butter

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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