Pear-cranberry butter

Name: Pear-cranberry butter
Total time: 1 h
Yield: About five-and-three-quarter cups
Cuisine: american
Ingredients: 4 3/4 pounds ripe pears, peeled, cored and cut into chunks; 6 tablespoons lemon juice; 1/2 pound cranberries, picked over; 3 1/2 cups water; 3 1/2 cups granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground nutmeg

By Lisa Yockelson

Total Time: 1 hour
Rating: (0)
Comments: Read comments

This butter can make any breakfast or teatime bread memorable.

Featured in: FOOD; GOOD THINGS FOR ALL SORTS OF PACKAGES

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Ingredients

Yield:About five-and-three-quarter cups

4¾pounds ripe pears, peeled, cored and cut into chunks
6tablespoons lemon juice
½pound cranberries, picked over
3½cups water
3½cups granulated sugar
2teaspoons ground cinnamon
1teaspoon ground allspice
1teaspoon ground nutmeg

Ingredient Substitution Guide

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Preparation

Step 1
In a large, nonmetallic pot, toss the pear chunks with the lemon juice. Add the cranberries and water; bring to the boil. When the cranberries begin to pop, cover the pot and cook over moderate heat until the pears have softened completely. Puree the fruit, with all of the liquid, through a food mill (the pears must be cooked to puree properly). Return the fruit puree to the rinsed-out pot. Add the sugar and spices; cook slowly for five minutes.
Step 2
Cook this mixture, uncovered, at a gentle boil until the puree has thickened up, about 50 minutes. The butter will become quite satiny. Ladle the butter into hot, sterilized jars to within one-eighth inch of the top and seal immediately with the lids and bands. As an alternative, the butter may be poured into larger storage containers, covered and refrigerated for up to two months.