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"bourbon cherry pie" pumpkin butter

(1 rating)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

I can never wait for the autumn and winter cooking to begin! This is a good start. You can put it on everything, waffles, sweet breads, toast, even pork chops!

(1 rating)
prep time 10 Min
cook time 20 Min

Ingredients For "bourbon cherry pie" pumpkin butter

  • 1 1/2 c
    pitted, fresh black or red cherries
  • 3/4 c
    bourbon/whiskey
  • 1/4 c
    water
  • 3 c
    dark brown sugar
  • 1/2 c
    sugar or honey
  • 2 Tbsp
    vanilla
  • 1 tsp
    almond extract or amaretto
  • 2 Tbsp
    cinnamon or pumpkin pie spice
  • 1 pinch
    ginger
  • 1 Tbsp
    butter
  • 2 can
    pumpkin
  • 2 pkg
    knox unflavored gelatin (can use cornstarch instead)

How To Make "bourbon cherry pie" pumpkin butter

  • 1
    In a saucepan, take cherries, bourbon, water, brown sugar, honey/sugar, and boil on medium/high heat until sugar is totally dissolved and bourbon is cooked out to your taste level.
  • 2
    Place in blender and pulse for a second for a rough chop of the cherries. Pour back in saucepan.
  • 3
    Add the vanilla extract and amaretto. Cook on a low medium heat.
  • 4
    Whisk in the cinnamon and ginger.
  • 5
    Add canned pumpkin and butter. Continue whisking and raise the heat to a boil. This will bubble and spit, so I would put the lid on it.
  • 6
    Then remove lid, lower heat, and whisk in Knox Gelatin. Continue whisking until totally dissolved.
  • 7
    Pour into sterilized jars and follow canning water bath process.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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