"bourbon cherry pie" pumpkin butter

Name: "Bourbon Cherry Pie" Pumpkin Butter
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 1/2 cup(s) pitted, fresh black or red cherries; 3/4 cup(s) bourbon/whiskey; 1/4 cup(s) water; 3 cup(s) dark brown sugar; 1/2 cup(s) sugar or honey; 2 tablespoon(s) vanilla; 1 teaspoon(s) almond extract or amaretto; 2 tablespoon(s) cinnamon or pumpkin pie spice; 1 pinch(es) ginger; 1 tablespoon(s) butter; 2 can(s) pumpkin; 2 package(s) knox unflavored gelatin (can use cornstarch instead)

(1 RATING)

138 Pinches 2 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Aug 6, 2012

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!

Rate

prep time 10 Min

cook time 20 Min

method ---

yield

Ingredients

1 1/2 cups pitted, fresh black or red cherries
3/4 cup bourbon/whiskey
1/4 cup water
3 cups dark brown sugar
1/2 cup sugar or honey
2 tablespoons vanilla
1 teaspoon almond extract or amaretto
2 tablespoons cinnamon or pumpkin pie spice
1 pinch ginger
1 tablespoon butter
2 cans pumpkin
2 packages knox unflavored gelatin (can use cornstarch instead)

How To Make "bourbon cherry pie" pumpkin butter

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.

Step 2

Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.
Step 3

Add the vanilla extract and amaretto. Cook on a low medium heat.
Step 4

Whisk in the cinnamon and ginger.
Step 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.
Step 6

Then remove lid, lower heat, and whisk in Knox Gelatin. Continue whisking until totally dissolved.
Step 7

Pour into sterilized jars and follow canning water bath process.
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