Components:
4 1/2 lbs Asian pears, sliced and cored* (about 4 giant)
8 cups recent cranberries
3/4 cup pear cider or water
2 tablespoons grated recent ginger
3/4 cup darkish brown sugar (or extra to style)
2 tablespoons rye
Instructions:
Place all elements in a 6 quart gradual cooker. The fruit ought to come to the very prime of the insert.
Cook dinner on low for 10-12 hours. Vent by inserting the lid on askew and cook dinner on low for an extra 10-12 hours or till a lot of the liquid has evaporated and the combination has diminished and thickened.
Pour the combination right into a blender or use an immersion blender to puree. Cool utterly and refrigerate as much as 3 weeks or ladle when heat into ready jars leaving 1/4 inch headspace and course of in a sizzling water canner for 10 minutes.
Yield: about 4 8-oz jars
*A apple corer/slicer makes fast work of this.
Word: An awesome supply for canning info is the Blue E-book information to preserving. I extremely advocate it for studying how one can can. Here’s a bunch of different canning books and gear I discover helpful.
My ideas:
Need a substitute for cranberry sauce to unfold in your turkey sandwich? Seeking to get a head begin on reward giving? That is the unfold for you! Cranberries and crisp, juicy Asian pears are in season now they usually mix completely on this wealthy fruit butter. Not solely is it tasty, it’s so simple to make. Simply dump the entire elements in a gradual cooker and stroll away. Then scoop it into jars and water-bath course of (or not) and it is able to go.
It’s also the proper approach to make use of up these previous couple of baggage of cranberries you acquire impulsively!
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