PUMPKIN BUTTER #2
- 1 (15 ounce) can 100% pure pumpkin puree
- 1 cup applesauce
- 1/3 cup packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons fresh lemon juice
In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
or until mixture becomes very thick.
Stir in lemon juice.
Let cool, then spoon into tight-sealing container and refrigerate.
Will keep in the refrigerator up to 2 weeks.