Pear-cranberry butter

1. 1

   In a large, nonmetallic pot, toss the pear chunks with the lemon juice.

2. 2

   Add the cranberries and water; bring to the boil.

3. 3

   When the cranberries begin to pop, cover the pot and cook over moderate heat until the pears have softened completely.

4. 4

   Puree the fruit, with all of the liquid, through a food mill (the pears must be cooked to puree properly).

5. 5

   Return the fruit puree to the rinsed-out pot.

6. 6

   Add the sugar and spices; cook slowly for five minutes.

7. 7

   Cook this mixture, uncovered, at a gentle boil until the puree has thickened up, about 50 minutes.

8. 8

   The butter will become quite satiny.

9. 9

   Ladle the butter into hot, sterilized jars to within one-eighth inch of the top and seal immediately with the lids and bands.

10. 10

    As an alternative, the butter may be poured into larger storage containers, covered and refrigerated for up to two months.

* Per serving · 4 servings · Values may vary.

No additional tips available.