SLOW-COOKER CRANBERRY-PEAR BUTTER RECIPE
Homemade gifts-especially the edible kind-are always appreciated around the holidays, but let's face it, they can also be a lot of work to make and package. This year, treat everyone to a scratch-made gift while also saving your own sanity. Our Test Kitchen came up with a creative big-batch gift that can be made in your slow cooker with very little hands-on cooking time. This Cranberry-Pear Butter is a nice change of pace from the usual pumpkin or apple butter, and is just as delicious spread on your morning biscuit or slice of toast. You could even serve it on a cheese plate, alongside toasted baguette slices or crackers. (It would pair wonderfully with goat cheese.) Made with apple cider, cranberries, and pears, the fruit butter has a subtle kick from fresh ginger and a hint of spice from ground cinnamon. Make a batch, package it in small jars (the recipe makes 16 4-ounce jars), and spread holiday cheer to friends, neighbors, teachers, and all of the other people on your holiday gift list.
Provided by Paige Grandjean
Categories Butter
Time 9h30m
Yield 16 (4-oz.) jars
Number Of Ingredients 8
Steps:
- Stir together all ingredients in a 6-quart slow cooker. Cover and cook on LOW until pears and cranberries are very soft, about 4 hours. Transfer mixture, in batches, to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid to avoid splatters. Process until smooth, about 1 minute. Transfer to a bowl. After processing all cranberry mixture, return to slow cooker.
- Increase heat to HIGH, and cook, uncovered, stirring occasionally with a wooden spoon, until mixture has thickened, 2 1⁄2 to 3 hours. Spoon mixture into 16 (4-ounce) jars, and let cool to room temperature, about 2 hours. Cover with jar lids, and chill 8 hours or up to 2 weeks.
SLOW-COOKER PEAR BUTTER
This is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Time 6h25m
Yield 6 cups.
Number Of Ingredients 5
Steps:
- Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. In a 5- or 6-qt. slow cooker, toss remaining ingredients. Add spice bag, covering with pears., Cook, covered, on low 5-6 hours or until pears are tender. Remove spice bag., Puree pear mixture using an immersion blender. Or, cool slightly and puree mixture in a blender in batches; return to slow cooker., Cook, uncovered, on high 1-2 hours or until mixture is thickened to desired consistency, stirring occasionally. Store cooled pear butter in an airtight container in the refrigerator up to 1 week. Freeze option: Freeze cooled pear butter in freezer containers up to 3 months. Liquids expand as they freeze, so leave extra room at the top of the freezer container. To use, thaw in refrigerator.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.
SLOW-COOKER PEAR & CRANBERRY CRISP
What's better for fall than a spiced fruit crisp made with fresh pears and cranberries? Nothing. (And it's so worth the wait in the slow cooker!)
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Combine fruit in large bowl. Melt 1/4 cup butter; toss with fruit.
- Mix dry pudding mix, cinnamon and 1/4 cup sugar until blended. Add to fruit mixture; mix lightly. Spoon into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 3 to 4 hours.
- Meanwhile, microwave remaining butter in shallow microwaveable dish on HIGH 30 sec. or until melted. Add crushed wafers, nuts and remaining sugar; mix well. Microwave 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.
- Sprinkle dessert with crushed wafer mixture just before serving.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 1 g
PEAR-CRANBERRY BUTTER
This butter can make any breakfast or teatime bread memorable.
Provided by Lisa Yockelson
Categories breakfast, condiments
Time 1h
Yield About five-and-three-quarter cups
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 0 grams, Carbohydrate 107 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 92 grams
SLOW COOKER CRANBERRY-PEAR CIDER
A festive, warm fall and winter beverage, perfect for Thanksgiving or Christmas.
Provided by chpmnk42
Categories Cider
Time 5h15m
Yield 8
Number Of Ingredients 13
Steps:
- Push cloves into the orange rind. Cut orange into quarters and place in a large slow cooker.
- Cut pears into quarters, leaving peels and cores. Place in the slow cooker, along with cranberries, cinnamon sticks, and whole nutmeg. Pour in water, cover, and cook on Low for 4 hours.
- Mash all ingredients with a whisk or potato masher. Continue to cook for 1 more hour.
- Strain all solids with a fine mesh sieve. Rinse out the slow cooker.
- Return the strained cider to the slow cooker. Pour in maple syrup and stir to combine. Add orange and pear slices, cranberries, and cinnamon sticks for garnish.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 56.3 g, Fat 0.5 g, Fiber 11.7 g, Protein 1.6 g, Sodium 16.8 mg, Sugar 35.4 g
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