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Pumpkin-Apple Butter - Sugar-free

Source of Recipe

"original"


Recipe Introduction

I made this for my Dad who is a diabetic on insulin, and he loved it. Tastes great on toast.It is made with "Splenda" which is sucralose, a granular sugar substitute that can be heated and not lose its sweetness.

List of Ingredients

15 oz. can pumpkin, one medium apple, peeled and grated, 1 1/2 cups apple cider, 1/4 cup maple pancake syrup made with "Splenda," 1/4 cup "Splenda," 1/2 tsp. pumpkin pie spice


Recipe

Mix all ingredients in a large saucepan. Cook for 1 1/2 hours or until thick. Be careful, as this is thick and will "pop" like thick tomato sauce does. You can add a little more apple cider if it seems to thick. If you want the butter to be smooth, after cooking for one hour, let it cool about 15 minutes, then place it in the blender and puree until smooth. Place back in saucepan and cook for 30 minutes or until thick. Put in jelly jars and keep in refrigerator. Makes about 2 1/2 to 3 cups of butter.