Chef Meg's Pumpkin-Apple Butter

Ingredients:

10 ounces pumpkin puree or fresh steamed pumpkin
1/3 of a cup apple cider
1 teaspoon pumpkin pie spice
1 Granny Smith apple, peeled and diced

Method:

Place all ingredients in a lidded saucepan.
Cover and simmer over moderate heat for 10 minutes.
Remove the lid and cook for an additional 20 minutes.
Stir frequently, as the mixture gets quite thick.
Puree with an immersion blender or in a food processor.
Pour into canning jars or sealed containers.
Refrigerate until chilled.

Note: Due to the low acid in the pumpkin, it is not suitable for canning. It will keep in the refrigerator for one week or up to three months in the freezer.

Tip: Try this on acorn squash, too!