Tangy Pumpkin Butter

Ingredients and Weight:

• 1 large pumpkin (Hokkaido or Sugar Pie, about 6-8 lbs)
• 2 cups granulated sugar
• 1 cup brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup apple cider vinegar
• 1/4 cup lemon juice
• 1/2 cup water

Preparation Time:

• 30-45 minutes

Cooking Time:

• 2-3 hours

Difficulty Level:

• 2/5 (simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut pumpkin in half, scoop out seeds, and cut into 1-inch cubes.
3. Place pumpkin cubes on a baking sheet, drizzle with olive oil, and roast for 30-45 minutes or until tender.
4. In a large pot or Dutch oven, combine pumpkin cubes, granulated sugar, brown sugar, spices, apple cider vinegar, lemon juice, and water.
5. Bring to a boil, reduce heat to low, and simmer for 2-3 hours, or until pumpkin is very soft and has thickened into a spreadable consistency.
6. Remove from heat and puree with an immersion blender or in a regular blender until smooth.
7. Taste and adjust seasonings if necessary.

Nutritional Information:

• Calories: 200 per serving
• Fat: 5g
• Carbohydrates: 40g
• Protein: 2g

Dish Characteristics:

• Tangy and sweet
• Creamy and spreadable
• Warm and comforting
• Perfect for spreading on toast, muffins, or yogurt

User Comments:

• "This pumpkin butter was amazing! The tangy flavor was the perfect complement to the sweetness of the pumpkin."
• "I love that this recipe uses fresh pumpkin. It gives the butter a homemade and delicious taste."
• "This was a great way to use up leftover pumpkin. I can't wait to make it again next fall."

Special Precautions and Tips:

• Use a heavy-bottomed pot or Dutch oven to prevent scorching.
• Stir occasionally to prevent sticking.
• If the butter starts to thicken too quickly, add a little water to thin it out.
• Let the butter cool slightly before storing it in an airtight container in the refrigerator for up to 2 weeks.