*Featured Holiday Recipe*

Homemade Spiced Pumpkin Butter is a great gift to share with those you love, especially during the holidays. Make it on the stove top or in a slow cooker! I like to think of it as spreadable pumpkin pie for the holidays.

Ingredients:

• 58 oz. pumpkin puree, or 4 cans (14 oz each)
• 16 oz apple cider (may use juice)
• 3 tsp ground ginger
• 1 tsp ground cloves
• 2 cup brown sugar
• 4 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1/8 tsp kosher salt

Slow Cooker Instructions:

1. Combine all ingredients in a 4-6 quart slow cooker and heat on low, stirring occasionally, for 3-4 hours or until thickened just a bit.
2. Taste to adjust for sweetness or spice.
3. If you need a thinner consistency then add a bit of apple cider. For a thicker consistency, cook longer. To make it sweeter, add more sugar. For more spice flavor, add a bit of cinnamon.
4. Store in clean containers in the refrigerator for up to 2-3 weeks.

Stove Top Instructions:

1. Combine all ingredients into a 6-quart or larger dutch oven.
2. Bring to a very low boil, then turn down heat to a light simmer.
3. Simmer, uncovered, until thickened, stirring occasionally.
4. Taste and adjust for taste and consistency as needed.
5. Note: stove top method could spatter a bit.
6. Store in clean containers in the refrigerator for up to 2-3  weeks.