Pumpkin Butter
16 oz. can pumpkin
4 tbsp. butter
3/4 c. firmly packed brown sugar
1/4 c. honey
1 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
In medium sauce pan, combine ingredients. mix well. Bring to
boil over medium heat, stirring frequently. Reduce heat,
simmer 20 minutes or until thickened, stirring occasionally.
Yields 2 cups. Pumpkin butter may be stored in refrigerator
several weeks or can be frozen.
Robbie In
http://www.nancyskitchen.com
