Although it contains ginger, this buttter is more sweet than savory and tastes as good on your morning toast as it does on a turkey sandwich. Make sure to stir the mixture often to prevent it from sticking and scorching. Straining the mixture is not essential, but is an easy way to remove skins.
5 pears (about 2 pounds), peeled, quartered, cored and thinly sliced (about 5 cups)
2 cups fresh cranberries , picked through and coarsely chopped
1 cup apple cider
1/3 cup granulated sugar
1 teaspoon grated fresh ginger
Mix all ingredients in a large saucepan. Bring to boil and simmer, stirring often, until pears fall apart and mixture thickens, about 1 hour. Working in batches, process mixture in a food mill or press through a fine sieve to strain out solids. (Can be jarred and refrigerated for at least 2 weeks.) Makes about 2 1/4 cups.
Recipe courtesy Cooks Illustrated
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6 comments:
This really looks terrific. We'll have to try it! Thanks, Kristen.
Hello, ladies! I am enjoying your contributions to the blogosphere here and on your personal blogs.
Question about this yummy recipe as well as Suzanne's delightful caramel sauce: Is it possible to can these by using a hot water bath after jarring, such as with canned jam, in order to preserve them for an extended period of time without refrigeration?
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Kristen,
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Hello! :)
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