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Maple Balsamic Pumpkin Butter

2 15-ounce cans pumpkin purée or 3 ½ cups homemade pumpkin purée
1/2 cup organic brown sugar or muscovado
1/4 cup OLEA's Maple Dark Balsamic
1/4 cup OLEA's Pumpkin Pie Spice White Balsamic
½ tsp grated nutmeg (fresh if possible)
1/2 tsp ground cinnamon
1 pinch sea salt

In a large heavy saucepan, combine all the ingredients over medium heat, stirring to combine.
Continue to barely simmer the mixture uncovered stirring occasionally for 30 minutes, until the texture of the butter is thick and the aroma complex.
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.
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.

Recipe adapted from Veronica Foods

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