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

6 comments:

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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Dee Ann said...

Kristen,
I've been a long time reader of your blog, Small Treasures, and was hoping you'd 'let me in' to continue reading, please. Thank you! Dee (www.GracealaMaison.blogspot.com)

Blair said...

I'm also searching for Kristen! I'd love to continue reading your blog!

Thankful Paul said...

Hello! :)