Cranberry-Pear Butter

Surprise! There's actually zero butter in this Cranberry-Pear Butter recipe. It gets its name from the just-like-butter texture that makes this pear sauce ideal for spreading on toast or waffles.

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  • Makes: 30 servings
  • Serving Size: 2 tablespoons
  • Makes: 3 to 4 half-pints
  • Prep: 25 mins
  • Slow Cook: 8 hrs
  • Chill: Overnight

Cranberry-Pear Butter

Directions

  1. In a 6-quart slow cooker combine all of the ingredients. Cover and cook on high about 2 hours or until pears are tender. Use an immersion blender to puree mixture until smooth. (Or transfer, in batches, to a food processor or blender. Cover and puree until smooth.)
  2. Cook, uncovered, on high about 6 hours more or until very thick, stirring occasionally. Cover and chill overnight.
  3. Ladle into half-pint canning jars or freezer containers, leaving a 1/2-inch headspace. Seal and label. Store in the refrigerator up to 3 weeks or freeze up to 1 year.
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Nutrition Facts (Cranberry-Pear Butter)

  • Per serving:
  • 87 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 19 g sugar ,
  • 0 g pro.
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