It’s probably no surprise to you that I love making food gifts. However, I always manage to be surprised at how fast the holidays go. And I’m so busy making everything else (party food, dinner food, snack food) that sometimes the gifts…well, they get back-burnered. That’s what hosting two huge events in less than a week does to you. Luckily, people love presents any time of the year – especially ones with booze.
Apple butter is a mainstay in our house (the hubs eats it out of the jar), so I was intrigued to run across a ton of recipes for pumpkin butter. But the one I settled on was infused with maple syrup and bourbon (aka, Shutterbean is a genuis). I don’t think I need to explain why it won.
- 1 28 oz. can pumpkin (pure, not pie filling)
- 1 cup brown sugar
- 3/4 cup maple syrup
- 3 t pumpkin pie spice
- 1/2 t salt
- Splash of citrus juice (I actually used a blood orange, which was amazing)
- 4-6 oz Bourbon (something you like to drink that doesn’t cost an arm and a leg)
- Combine everything but the bourbon in a medium saucepan. Heat over medium low heat, stirring frequently, for about 30 minutes. (Basically, this melts the sugar and pulls out any water. The pumpkin will bubble much like tomato sauce does, so feel free to turn down if needed.)
- Add bourbon, stir, and cook 15-20 more minutes.
- Transfer to airtight jars or freezer bags to store.
- Serve over meat (pork tenderloin or chicken), on toast/crackers, over baked brie…it’s amazing on just about everything.