Cranberry Pear Butter
- 1.5 cup fresh or frozen cranberries
- 5 medium-size ripe Bartlett pears, peeled, cored, and cut into cubes (about 4 cups)
- 1/4 cup apple cider
- 1 tbsp fresh lemon juice
- 1/4 tsp lemon zest
- 1/2 tbsp grated fresh ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/8 tsp ground nutmeg
- 1/4 cup 100% pure maple syrup
- 1 tbsp brown sugar
- Place all ingredients in a lightly greased slow cooker and mix until combined.
- Cover and cook on low for 4 hours, or until pears are tender.
- Transfer 2 cups of mixture to a blender. Remove center piece of blender lid and secure lid on blender. Place a towel over opening of lid and process until smooth, about 30 seconds. Transfer to a bowl. Repeat blending process until all of the mixture is a smooth, butter-like consistency. Return mixture to slow cooker.
- Uncovered, cook pear mixture on high heat in slow cooker for 3-4 hours, or until desired thickness achieved, stirring occasionally.
- Turn off heat and let pear cranberry butter cool to room temperature. Spoon the mixture into sterile containers. Cover and refrigerate for up to 2 weeks.
Recipe Credit: Lauren Manaker, MS, RDN, LDN, CLEC, CPT, Registered Dietitian Nutritionist, Women's Health Expert and Nutrition Communications Photo Credit: Sara Haas