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.