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Sauces
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None
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Servings |
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5 cups
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Ingredients |
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2, 15 oz cans pumpkin puree
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1 cup apple juice, no sugar added
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1 cup honey
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1/4 cup pure maple syrup
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2 tsp molasses
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2 tbsp lemon juice
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1.5 tsp pumpkin spice (6 tbsp cinnamon, 2 tbsp ginger, 1 tbsp allspice, 1 tsp nutmeg, 2 tsp cloves)
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Instructions |
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Place all ingredients in a small slow cooker and
cook on low for 5-6 hours.
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Allow to cool for a while, pour into storage jars
and keep it in the fridge. Will keep 2 weeks in the
fridge or 6 months in the freezer.
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Originally Submitted
9/24/2014
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You can add this Pumpkin Butter recipe to your own private DesktopCookbook.
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