4 1/2 lbs Asian pears, sliced and cored* (about 4 large)
8 cups fresh cranberries
3/4 cup pear cider or water
2 tablespoons grated fresh ginger
3/4 cup dark brown sugar (or more to taste)
2 tablespoons rye
Place all ingredients in a 6 quart slow cooker. The fruit should come to the very top of the insert.
Cook on low for 10-12 hours. Vent by placing the lid on askew and cook on low for an additional 10-12 hours or until most of the liquid has evaporated and the mixture has reduced and thickened.
Pour the mixture into a blender or use an immersion blender to puree. Cool completely and refrigerate up to 3 weeks or ladle when warm into prepared jars leaving 1/4 inch headspace and process in a hot water canner for 10 minutes.
Yield: about 4 8-oz jars
*A apple corer/slicer makes quick work of this.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
My thoughts:Want an alternative to cranberry sauce to spread on your turkey sandwich? Looking to get a head start on gift giving? This is the spread for you! Cranberries and crisp, juicy Asian pears are in season now and they blend perfectly in this rich fruit butter. Not only is it tasty, it is so easy to make. Just dump all of the ingredients in a slow cooker and walk away. Then scoop it into jars and water-bath process (or not) and it is ready to go.
It is also the perfect way to use up those last few bags of cranberries you bought impulsively!