"Bourbon Cherry Pie" Pumpkin Butter

Tiffany Bannworth


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!

★★★★★ 1 vote
10 Min
20 Min


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1 1/2 c
pitted, fresh black or red cherries
3/4 c
1/4 c
3 c
dark brown sugar
1/2 c
sugar or honey
2 Tbsp
1 tsp
almond extract or amaretto
2 Tbsp
cinnamon or pumpkin pie spice
1 pinch
1 Tbsp
2 can(s)
2 pkg
knox unflavored gelatin (can use cornstarch instead)

How to Make "Bourbon Cherry Pie" Pumpkin Butter


  • 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.
  • 2Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.
  • 3Add the vanilla extract and amaretto. Cook on a low medium heat.
  • 4Whisk in the cinnamon and ginger.
  • 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.
  • 7Pour into sterilized jars and follow canning water bath process.

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