Friday, October 10, 2008

Pumpkin Butter with Candied Ginger

pumpkin butter jar

It's been an orange week. I am not one to complain. Orange is one of my favorite colors. I make a prediction that as the season progresses my blog will turn its leaves at the same time as the trees outside. Little by little, it will show the beauty of October as only splashes of colors can.

Autumn rose
A warm thank you to Carol and Marty for these beautiful roses.


Here's a delicious way for you to bring some orange into your home:

pumpkin jar top


Oven Roasted Pumpkin Butter with Candied Ginger
This recipe can be made vegan by replacing the butter with vegan margarine and using agave nectar not honey.

8 cups of diced cooking pumpkin
3 tablespoons candied ginger, chopped
1 teaspoon ground cinnamon
1 1/2 cup 100% white grape juice
1 tablespoon unsalted butter (optional)
1 teaspoon agave nectar or honey (optional)


Preheat oven to 375F.
Oil a large baking dish or deep cookie-sheet.

Combine all the ingredients together and spread onto the baking dish. Bake, turning the pumpkin pieces with a spatula every 20 minutes. Once the grape juice has evaporated and the pieces are soft and cooked through they are ready (about 1 hour or so).

pumpkin roasted

Transfer cooked pumpkin to the bowl of a food processor fitted with a blade. Add butter and agave nectar, if using. Blend for one minute. Scrape the sides with a spatula and process for 30 seconds more. This wonderful spread will keep for 1 week in the refrigerator or can be frozen until needed. I like to use it on bread but also in yogurt as a flavoring agent.

pumpkin butter on waffle

Another tasty spread for your bread or waffles:
Quick and Simple Fig Jam

26 comments:

nicisme said...

OMG - I swear I can almost smell the aroma from this butter - it's just fabulous!!

VeggieGirl said...

As SOON as your blog post page loaded on my laptop, I shouted, "OOOOOH MY GOODNESS GRACIOUS" - no joke!! Haha. So much gorgeousness in this post (as in all of your other posts, but in THIS one, especially), it should be illegal ;0)

Clumbsy Cookie said...

I love candied ginger in anything! And the idea of pumpkin butter is great, I also love orange so keep the orange recipes coming!

Robin Sue said...

I was wondering what you were going to do with that rest of the pumkin once you got the seeds. What a wonderful recipe, I love pumkin butter and I bet this is way better than Trader Joe's. I think the ginger is a real treat too!

RecipeGirl said...

I need to do this same thing with my apples. Apple Butter. This is a very unique recipe you have here for pumpkin butter. Looks very seasonal and delicious!

Susan said...

I made pumpkin butter with waffles last October. It's a lovely autumn combo.

Great idea to add crystallized ginger!

Ramya Vijaykumar said...

I know how nice pumkin looks, but I am an anti cinnamon person ;( My husband likes them very much... We went apple picking and brought home a pumkin I was clueless what to make, your post was timely ;)

Elra said...

Alexa,
I love that roses, very pretty and your photographs is nice and focus!

This pumpkin butter sound so delicious, I can use this as pumpkin pie filling as well.

Usha said...

The rose looks absolutely beautiful...the pumpkin butter looks delish :)

Mary Ann said...

This looks perfect for fall. I bet your house smelled amazing when this was cooking! I love this. I am going to have to try it out.

Juliet said...

Wow -- *beautiful* roses and equally beautiful food!

Fuji Mama said...

Oh I think I just drooled on my keyboard! YUM! I have been on a pumpkin kick this week and this sounds SO good. Don't you love fall?

Jeanine said...

I've never heard of pumpkin butter before, but I bet it smells amazing when you are baking it. Looks like a great use for a pumpkin to me!

Alexa said...

Thank you so much for your comments everyone! :-)

Tami said...

I would love to try this! I bet that it is sooo good! I've never eaten pumpkin butter before but I bet that I would like it. :)

Your pictures are awesome, too. They make me want to reach right through and grab the jar!

Hannah said...

I love making pumpkin butter, and this sounds like a great recipe! I just might try this using apple cider instead of the grape juice.

rachel said...

Looks amazingly fragrant (both the pumpkin butter and the beautiful rose). Enjoy both!

Tom said...

I'm quite the fan of baked fruit butters, and especially love how this has no refined sugars! I might even make this today.

Katie said...

I first saw this delightful creation of yours on Tastespotting, and I was not surprised that I was lead to your blog. Your creativity amazes me! This looks incredible. I'll go for anything with pumpkin in it.

Fifi Flowers said...

That sounds yummy! Beautiful rose!

Apples and Butter said...

Looks delicious! I just love all of the pumpkin recipes that are appearing these days. I love your beautiful orange photos!

Steffi said...

Pumpkin butter sounds interesting! I´ve zero pumpkin experience, only ate pumpkin soup so far. What a nice idea to eat pumpkin with sweet things and as a kind of butter! Love those orange-y, delicious photos.

CECIL said...

If you send me a jar of this, I don't even need bread or waffle, or spoon!! I'll just use my finger and eat the entire jar of it while watching TV. It just looks and (smells) heavenly!!

My Sweet & Saucy said...

I love this! What a tasty topping! I could put this on lots of stuff!

marysol said...

Alexa, I've been craving Pumpkin Butter since I last saw it at a local country market.
Yours looks amazing, and I'd better save the recipe and make it pronto. Thank you, thank you!

Mary @ Fit and Fed said...

Very nice, I like the idea of using the white grape juice while the pumpkin is cooking down to provide a little extra sweetening.

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