Sweet pumpkin gets a caramel note from brown sugar and a flavor boost from dark rum. Scented with the aromas of the fall season, this spread is delicious between cake layers or in an English trifle. Or spread it on scones, English muffins, or toast. It makes a lovely hostess gift during the holidays.
MAKES: 6 Cups
INGREDIENTS:
- 1 cup apple cider
- 2 cups firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ cup dark rum
- 6 cups chopped sugar pumpkins (about 2 small pumpkins)
INSTRUCTIONS:
- In the pressure cooker, combine the cider, sugar, cinnamon, ginger, cloves, and rum, stirring to dissolve the sugar.
- Add the pumpkin and toss to coat with the spices.
- Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Puree the pumpkin mixture with an immersion blender or in a food processor.
- Simmer for 10 minutes, or until thickened.
- Cool the pumpkin butter completely and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months
