Decadent Black Raspberry Pumpkin Butter December 05 2023, 0 Comments
When the thermometer starts to dip, especially after a chilly fall night, we usually crave something warm in the morning to heat us back up. Toast is quick and easy, but we wanted a way to make our morning toast feel a little more... substantial. After a few tries, we've come up with a black raspberry pumpkin butter that manages to taste rich and delicious while also being a healthy spread to slather on toast or a bran muffin in the morning.
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1/3 cup brown sugar or sugar of choice
- 2 tbsp honey or maple syrup
- ⅓ cup unsweetened apple cider
- 1 ½ tsp lemon juice
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp Kosher salt or ⅛ tsp table salt
- ¼ cup (16 grams) of BerriHealth Black Raspberry Powder, lightly packed.
- In a medium saucepan, combine all the ingredients except the black raspberry powder.
- Bring to a gentle boil over medium heat with the lid partially covering the pot to prevent splattering. Reduce heat to low and simmer for about 20 minutes, stirring frequently so it doesn’t scorch on the bottom. Adjust sweetness and spice levels to taste.
- Turn off the stove and remove the pot from heat. Let the pumpkin butter cool for a few minutes and then add the black raspberry powder. Mix until uniform. The pumpkin butter will thicken after you add the black raspberry powder and as it cools.
- When the black raspberry pumpkin butter is completely cooled, put it in a glass container and store it in the refrigerator for up to 2 weeks or in the freezer for a few months.
- Spread your black raspberry pumpkin butter on toast, muffins, pancakes, waffles, or add some to your morning hot cereal or smoothie!