I just whipped up a batch of this delicious Ginger Chocolate Pumpkin Butter and well I must say I’m impressed. Pumpkin is a great winter/fall food. Pumpkin offers zinc, selenium, vitamins A, C, and E, folate, potassium, calcium, iron, magnesium, and beta carotene. Pumpkin is a good source of soluble fiber and thus can help regulate digestion. It can help control diarrhea and control Irritable Bowel Syndrome symptoms. This recipe adds the benefits of several other spices including ginger which also has carminative properties and is a warming digestive aid relieving gas, nausea, and colic.
Ginger Chocolate Pumpkin Butter Recipe
- 1 15 ounce can organic pumpkin or approximately 2 cups pumpkin purée
- 1/2 cup packed organic brown sugar
- 1/2 cup organic unfiltered apple juice
- 1 T apple cider vinegar
- 1 T brandy (optional)
- 1 tsp vanilla extract
- 1 T cocoa butter
- 2 1/4 tsp powdered ginger
- 1 tsp. cinnamon
- 1/2 tsp nutmeg
- 1/8 cup cocoa
Mix all ingredients except the cocoa and cocoa butter together in a 2 quart pan. Bring to boil and reduce to simmer. Simmer 20 minutes, add cocoa and cocoa butter and simmer an additional 10 minutes until butter thickens and bubbles burst slowly. Eat warm or store in a sealed jar in the refrigerator. I did not officially can it but just put it in a clean jar in the refrigerator. This recipe has no preservatives so it will not store long in the refrigerator but then I am not thinking it will last long. enjoy and let me know what you think of the recipe in the comments below.