Sweet Autumn pears compliment tart cranberries in this wonderful spread, perfect for Thanksgiving, Friendsgiving or anytime you want to add a little sweet-tartness to your meal.
I especially love it with turkey or on a roasted turkey breast sandwich. Pictured below I served this with turkey on a whole wheat baguette with some broccoli sprouts – delicious.
Slow Cooker Cranberry-Pear Butter
Servings: 22 • Size: 2 tablespoons • Weight Watcher Points+: 1 pt
Calories: 44 • Fat: 0 g • Carb: 13 g • Fiber: 2 g • Protein: 0 g • Sugar: 11 g
Sodium: 2 mg • Cholest: 0 mg
- 5 oz cranberries (1 generous cup)
- 36 oz (7 large) pears, peeled cored, and sliced
- 1 tsp ground cinnamon
- pinch ground cloves
- 3/4 cup light brown sugar, unpacked
- zest of one orange
Combine all the ingredients in the slow cooker. Cover and cook on high for two hours, until the pears are tender. Use an immersion blender to puree the mixture until smooth. Cook, uncovered, on high for 4 hours or more until very thick, stirring occasionally. Transfer the pear butter to an air tight container, cover, and refrigerate overnight.
Makes 2 3/4 cups.