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Cranberry Pear Butter

Prep Time5 minutes
Cook Time7 hours


  • 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
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