Cranberry Pear Butter

Ingredients:

  • 4 cups fresh or frozen cranberries
  • 9 cups ripe Bartlett pears (peeled, cored, and chopped)
  • 1½ cups granulated sugar
  • ½ cup apple cider
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh ginger (grated)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Directions

Stir together all ingredients in a 6 quart slow cooker. Cover and cook on low until pears and cranberries are very soft, about 4 hours.

Transfer mixture, in batches, to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid to avoid splatters. Process until smooth, about 1 minute.

Transfer to a bowl.

After processing all cranberry mixture, return to slow cooker. Increase heat to high, and cook, uncovered, stirring occasionally with a wooden spoon, until mixture has thickened, 2½-3 hours.

Spoon mixture into 16 (4 ounce) jars, and let cool to room temperature, about 2 hours. Cover with jar lids, and chill 8 hours or up to 2 weeks.

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