Pear-cranberry butter

This butter can make any breakfast or teatime bread memorable.

Ingredients

• 4 ¾ pounds ripe pears, peeled, cored and cut into chunks
• 6 tablespoons lemon juice
• ½ pound cranberries, picked over
• 3 ½ cups water
• 3 ½ cups granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    511 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 133 grams carbohydrates; 10 grams dietary fiber; 115 grams sugars; 1 gram protein; 8 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About five-and-three-quarter cups

Preparation

1. 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.
2. 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.

1 hour