Monday, November 26, 2007

Cranberry-Pear Butter

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


Suzanne Temple said...

This really looks terrific. We'll have to try it! Thanks, Kristen.

Angela said...

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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