- 36
- 15 mins
- 40 mins
Ingredients
- oz. cans pumpkin 1 1/4 cups pure maple syrup 1/2 cup apple juice 2 tablespoons lemon juice 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Chopped hazelnuts (optional)
Preparation
Step 1
Directions
In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
To serve, top with chopped nuts.
Directions
Preheat oven to 375 degrees F. Cut pumpkins into 5x5-inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baling pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Measure 1 cup puree to use in risotto. Transfer remaining puree to an airtight container. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.