[realfood] Maple Pumpkin Butter

Maple Pumpkin Butter
http://bakedchicago.typepad.com

28 ounces unsweetened pumpkin puree
3/4 cup sugar
3/4 cup apple cider
3/4 cup sugar-free maple syrup
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger

Preheat oven to 350F degrees. Put all ingredients in large,
ovenproof casserole dish. Stir to blend. Place the pan over medium-
low heat and bring to boil, stirring regularly. Lower the heat and
cook for 5 minutes more, continuing to stir.

Slide casserole into oven and cook, until pumpkin butter has
thickened and there is no liquid around sides of pan (1 1/2 to 2
hours).

Cool pumpkin butter, then cover and chill. Pack airtight; keep in
refrigerator for up to one week.

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