- 3
Ingredients
- Good for: Pork Chops, Turkey, Beef Ribs, Spaghetti Squash and Steak
- 1 cup (2 sticks) unsalted butter
- 2 cups of Pumpkin Butter (store bought or recipe below)
- 1 cup Laird's Applejack
- 2 tablespoons pure maple syrup
- 1/2 teaspoon allspice
- Pinch salt
- Freshly ground pepper
Preparation
Step 1
Melt the butter in a medium-heavy bottomed saucepan. Add the pumpkin butter and whisk until it is smooth. Add the applejack, mix until well combined, and add the maple syrup, allspice, salt and pepper. Bring to a gentle boil, and then reduce the heat to a simmer. Cover and let cook for about ten minutes or until the flavors meld. Taste and adjust the seasonings as desired. If it is too thin, add more pumpkin butter. If is too thick, add a bit more Applejack.
Transfer the sauce to a clean glass jar and let cool to room temperature. The sauce will keep, tightly covered, in the refrigerator for up to 2 days. Serve at room temperature or gently reheat.
Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
Pumpkin Butter
Makes about 6 cups
Two 15 ounce cans of pumpkin puree
1 cup of apple juice
1 lemon, juiced
2 teaspoons ground ginger
1/2 generous teaspoon ground cloves
1/2 cup packed dark brown sugar
1/2 cup maple syrup
2 teaspoons of ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup toasted pecan pieces, coarsely ground, optional
In a large, heavy bottomed saucepan, combine the pumpkin, apple juice, lemon juice, ginger, cloves, brown sugar, maple syrup, cinnamon, nutmeg and salt, stir well. Bring the mixture to a gentle boil. Reduce the heat, and simmer for 30 minutes or until thickened. Stir frequently. Remove from the heat when thick enough. Taste and adjust the seasonings as desired, and add the pecans if applicable.