Pumpkin butter is one of my favorite fall treats. I love it as a topping or stir-in for so many things: added to oatmeal, as a topping for pumpkin muffins, overtop baked brie, on whole grain toast layered with peanut butter or cream cheese, on sliced apples, layered with yogurt … the list goes on. Many times though, pumpkin butter is packed with sugar and artificial flavorings and colorings – so just needed to see if I could whip up a batch from scratch. This pumpkin butter turned out just right. And it’s extra special because it stars two of the best fall fruits and flavors – pumpkin and cranberry for a cranberry pumpkin butter that you’ll be eating by the spoonful. The tartness of the cranberries and the creamy and earthiness of the pumpkin make for a spread that’s slightly sweet and tart – a perfect addition to many of your favorite fall foods.
We made a large batch, as we knew we’d be giving some to the neighbors in these adorable little mason jars and freezing some for future months. The recipe makes about 8 cups. Half or quarter the recipe if you want to make a smaller amount, but, trust me, you’ll want extras.
Package them up for pretty little gifts if you’d like.
How gorgeous is the color? The cranberries give this “butter” a nice rouge hue.
Here’s how to make it:
Pumpkin Cranberry Butter
Makes: 8 cups
Time: 45 minutes plus overnight chilling
- 2 lbs fresh cranberries (2 bags), sorted and washed
- 4 cups water
- 1 ½ cups brown sugar (you can cut back even further to 1 cup for a less sweet, more tart version)
- 2 tbsp pumpkin pie spice
- 2 tbsp cinnamon
- 2 tbsp vanilla powder
- 2 12 oz can 100% pure pumpkin
- Pinch of salt
- Juice of ½ lime or lemon
Combine cranberries, water, brown sugar, pumpkin pie spice and vanilla in a large pot over medium heat. Cover and bring to a light boil, then reduce heat to a simmer. Simmer for ~25-30 minutes, stirring occasionally – the cranberries will burst. Stir in 2 cans pumpkin, salt and lime juice. Simmer for another 5 minutes. Remove from heat, cool and refrigerate overnight. Add cranberry pumpkin butter to a blender in batches. Blend until smooth. Spoon into mason jars or other storage containers or freeze. Refrigerate. Enjoy within 2 weeks.
If you’ve made it this far into this post, you’re in for quite a surprise! This will be one of the last posts for 30 Seconds with A & J. We’ve been working hard for the past 4 months or so on a makeover and will soon be back better than ever. So stay tuned for a new and improved site … coming soon!
Disclosure: Ocean Spray Cranberries Inc., is one of my clients at my full time employer, Weber Shandwick. This post and my comments and my opinions are my own. I was not compensated for this post.