Pumpkin is my favorite fall food, but not far behind is cranberries. They are the forgotten fall delicacy. I have been planning on making pumpkin butter for a while now, but I didn’t want to be ordinary and just make pumpkin butter, I wanted to make something unique. I decided to add cranberries for a fun fall twist! This butter is taste like pumpkin butter and cranberry sauce combined, really nothing can beat this delicious autumn taste! Not to mention this is totally healthy, free of sugar and anything bad for you! So go ahead and enjoy this easy-to-make and fun-to-eat pumpkin-Cranberry butter on toast, muffins, or whatever your heart desires!
Pumpkin-Cranberry Butter
- 1 cup frozen cranberries
- 3 tbsp honey
- 1/3 cup pumpkin puree
- 1/2 tbsp cinnamon
1. heat cranberries and honey in a small sauce pan over medium-low heat for about 7-10 minutes, or until it becomes a sauce. Stir continuously.
2. Once the cranberries are fully thawed and become a sauce, add pumpkin and cinnamon. Stir for another 5 minutes on medium-low heat.
3. Take off heat and let cool.
Health Benefits:
Cranberries
- antioxidants
- fiber
- Vitamins C & E
- Manganese
Pumpkin
- Beta-Carotene
- Vitamin A
- Antioxidants
- Fiber
- Iron
Other Benefits:
- Vegan (sub agave for honey)
- Paleo
- No added sugar
- 100% clean
- All-Natural
- Antioxidants
- Vitamins
- High in Fiber
