Slow-Cooker Cranberry-Pear Butter Recipe

Active Time:

30 mins

Chill Time:

8 hrs

Total Time:

9 hrs 30 mins

Yield:

16 (4-oz.) jars

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.

Ingredients for Slow-Cooker Cranberry-Pear Butter

To make this cranberry-pear butter, you'll need:

Fresh or frozen cranberries: You can pop frozen cranberries right into the slow-cooker without defrosting first.
Bartlett pears: A sweet, juicy variety with a smooth texture.
Granulated sugar: To sweeten the butter.
Apple cider: Adds liquid to help cook down and loosen the fruit mixture, as well as a subtle fall flavor.
Fresh lemon juice: Acidity brightens the butter.
Fresh ginger: Adds a fresh kick; can substitute for ground ginger, or skip altogether.
Ground cinnamon: Adds warmth and spice.
Kosher salt: Enhances the flavor of the butter.

How To Make Slow-Cooker Cranberry-Pear Butter

With the use of a slow-cooker, this fruit butter comes together with little hands-on time needed. Full instructions are below, but here's a brief recap before you get started:

Step 1. Stir together all ingredients in a 6-quart slow cooker. Cover and cook on LOW until fruit is soft, about 4 hours. Blend in batches until smooth, then return to slow cooker.
Step 2. Increase heat to HIGH, and cook, uncovered, stirring occasionally, until thickened, 2 1/2 to 3 hours. Spoon into jars; let cool to room temperature. Cover with lids, and chill 8 hours or up to 2 weeks.

Variations for Slow-Cooker Cranberry-Pear Butter

Want to make some adjustments to the ingredient list? This is the perfect recipe to customize to your tastes:

Aromatics: Try swapping in cardamom, nutmeg, clove, vanilla beans, or even herbs like rosemary or thyme.
Citrus: Use orange in the place of the lemon.
Sweetener: For a hint of molasses, light brown sugar can be used in the place of granulated sugar.
Fruits: If you love this recipe, try pairing cranberries with apples for a cranberry-apple butter version.

How To Store Slow-Cooker Cranberry-Pear Butter

This cranberry-pear butter can be sealed and stored in the refrigerator for up to two weeks. For longer storage, seal the jars using traditional canning methods and store for up to a year.

What To Serve With Slow-Cooker Cranberry-Pear Butter

This cranberry-pear butter is a delicious spread for a variety of breakfast items, from biscuits to toast, scones, muffins, or even pancakes. You can also serve on a charcuterie board with slices of toasted baguette and crackers for a sweet touch to a savory appetizer.

More Edible Gift Ideas

Looking for more edible gift ideas to make this holiday season? Here are some of our favorites:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 lb. (4 cups) fresh or frozen cranberries
4 lbs. (9 to 10 medium-size) ripe Bartlett pears, peeled, cored, and chopped (about 9 cups)
1 1/2 cups granulated sugar
1/2 cup apple cider
2 Tbsp. fresh lemon juice (from 1 lemon)
1 Tbsp. grated fresh ginger (from 2-in. piece)
1 tsp. ground cinnamon
1/4 tsp. kosher salt

Directions

Add items to slow cooker:

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.
Blend mixture:

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.
Cook pear butter:

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.