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This recipe is super easy – the hardest part is peeling and grating the apple, and you know that’s not a hard task at all!
You simply add all of the ingredients in a saucepan and let everything simmer away for about an hour. Once you’ve got a good boil going on, just lower the heat until you have a nice little simmer – and of course you should mix it every now and then so that you will know when it has reached to perfect consistency.
One (15-ounce) can solid pack pumpkin
3/4 cup apple cider
1 large apple, peeled and grated
1/2 cup honey
2 heaping tablespoons freshly grated ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
Pinch of cloves
Combine the pumpkin, apple cider, grated apple, honey, fresh ginger, cinnamon, ground ginger, nutmeg, and cloves in a heavy-bottomed, medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer until the mixture is thick, about one hour. Divide the pumpkin butter between three 8-ounce jars and store in the refrigerator for up to two months.
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Quick tip: Make a double batch right off the bat – this is delicious!