"Bourbon Cherry Pie" Pumpkin Butter

2
Tiffany Bannworth

By
@MissAnubis

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!

Rating:

★★★★★ 1 vote

Comments:
Prep:
10 Min
Cook:
20 Min

Ingredients

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

How to Make "Bourbon Cherry Pie" Pumpkin Butter

Step-by-Step

  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.

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