The Spicy Olive’s Pumpkin Butter
Ingredients
  • 215 ounce cans pumpkin puree
  • 1/2cup brown Sugar
  • 1/4cup The Spicy Olive’s Vermont Maple Balsamic Vinegar
  • 1/4cup The Spicy Olive;s Pumpkin Spice white balsamic vinegar
  • 1/2teas grated nutmeg
  • 1/2teas cinnamon
  • 1pinch Sea Salt
Instructions
  1. In a large heavy saucepan, combine all the ingredients over medium heat, stirring to combine.
  2. Continue to barely simmer the mixture uncovered stirring occasionally for 30 minutes, until the texture of the butter is thick and the aroma complex.
  3. Give it a taste and adjust flavor, accordingly, adding more sugar for sweetness, or maple balsamic to deepen color/flavor/acidity, cinnamon and/or nutmeg for warmth, or salt for balance.
  4. Allow to cool to room temperature before transferring to a storage container. It can be stored for up to two weeks in the refrigerator or frozen for up to a month.