Pumpkin Citrus Butter Food

PUMPKIN BUTTER

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend., Cool. Spoon into jars. Cover and store in the refrigerator for up to 3 weeks.

PUMPKIN CITRUS SYRUP CAKE

Steps:

• Grease a deep 23cm round cake tin, line the base with baking paper.
• Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined.
• Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin.
• Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin.
• Bake in a moderate oven about 1 hour or until cooked when tested with skewer.
• Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool.
• To make syrup:- Combine all ingredients in saucepan.
• Stir constantly over heat without boiling until sugar is dissolved.
• Bring to boil, reduce heat, simmer 2 minutes without stirring.

OLD FASHIONED PUMPKIN BUTTER

Steps:

• Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
• Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
• Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
• Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

PUMPKIN BUTTER

Steps:

• In 4-quart saucepan, mix pumpkin, brown sugar, granulated sugar and lemon juice. Heat to simmering over medium-low heat, stirring occasionally to keep mixture from sticking to bottom of pan. Simmer uncovered 30 minutes, stirring often, until mixture coats back of spoon. Remove from heat; stir in vanilla, cinnamon, allspice and salt. Cool completely.
• Pour into storage containers; cover tightly. Store in refrigerator.

PUMPKIN CITRUS BUTTER

Steps:

• In a food processor, grind lemons and orange, including the peel.
• In a large, heavy saucepan, combine the ground fruit and all its juice with the pumpkin puree, the sugar and the water.
• Over medium heat, bring to a boil, stirring often.
• Reduce heat and simmer, stirring often, until thickened; about 40 minutes.
• Pour into prepared hot, sterilized jars and seal with prepared lids.