There’s something magical about the slow, simmering process that turns fresh fruit into a thick, velvety butter. Slow Cooker Cranberry-Pear Butter is a delicious, seasonal delight that balances the tartness of cranberries with the natural sweetness of pears. This homemade spread is not only easy to make but also incredibly versatile—perfect for slathering on toast, stirring into yogurt, or even serving alongside roasted meats.
Unlike traditional fruit butters that require hours of stovetop monitoring, this slow cooker version simplifies the process. Just toss in the ingredients, let the slow cooker work its magic, and enjoy the deep, caramelized flavors that develop over time.
Why You’ll Love This Recipe
- Effortless to Make – Let the slow cooker do the hard work while you go about your day.
- Naturally Sweetened – Pears add natural sweetness, reducing the need for excess sugar.
- Versatile – Use it as a spread, topping, or even an ingredient in baked goods.
- Perfect for Gifting – A homemade, heartfelt gift for friends and family.
- Rich in Antioxidants – Cranberries are packed with nutrients and health benefits.
Ingredients
To make Slow Cooker Cranberry-Pear Butter, you’ll need:
- 4 cups fresh or frozen cranberries
- 4 large ripe pears, peeled, cored, and chopped
- 1 cup apple cider or apple juice
- 1/2 cup honey or maple syrup (adjust to taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- Zest of 1 orange (optional, for extra brightness)
- Pinch of salt
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by rinsing the cranberries and peeling, coring, and chopping the pears. The smaller the pieces, the faster they’ll break down in the slow cooker.
Step 2: Combine Everything in the Slow Cooker
Add the cranberries, chopped pears, apple cider, honey (or maple syrup), cinnamon, ginger, cloves, orange zest, and salt to the slow cooker. Stir everything to distribute the spices evenly.
Step 3: Slow Cook to Perfection
Set your slow cooker to low heat and cook for 6-8 hours, stirring occasionally. As the fruit breaks down, it will release its natural juices, creating a rich, thick mixture.
Step 4: Blend Until Smooth
Once the fruit is completely soft, use an immersion blender to puree the mixture until smooth. If you prefer a chunkier texture, you can mash it with a fork or potato masher instead.
Step 5: Reduce and Thicken (Optional)
For an extra thick consistency, leave the slow cooker lid slightly ajar and cook for another 1-2 hours on low. This allows excess moisture to evaporate, intensifying the flavors.
Step 6: Add Vanilla Extract
Stir in the vanilla extract once the mixture has reached your desired thickness. Let it cool before transferring to jars.
Step 7: Store and Enjoy
Pour the finished Slow Cooker Cranberry-Pear Butter into sterilized jars and refrigerate. It will keep for 2-3 weeks in the fridge or up to a year if properly canned and sealed.
Tips for the Best Cranberry-Pear Butter
- Choose Ripe Pears: The ripest pears will naturally add more sweetness.
- Adjust Sweetness: Taste and adjust the honey or maple syrup as needed.
- Spice It Up: Add nutmeg or star anise for an extra flavor twist.
- Use a Slow Cooker Liner: For easy cleanup, consider using a slow cooker liner.
- For a Smoother Butter: Strain through a fine-mesh sieve for an ultra-silky texture.
Serving Suggestions
This luscious Slow Cooker Cranberry-Pear Butter pairs well with:
- Breakfast: Spread on toast, English muffins, or pancakes.
- Yogurt & Oatmeal: Swirl into Greek yogurt or a warm bowl of oatmeal.
- Cheese Boards: A perfect accompaniment to sharp cheddar or creamy brie.
- Meat Glaze: Brush over roasted pork, turkey, or chicken for a sweet-savory contrast.
- Baked Goods: Use as a filling for pastries, thumbprint cookies, or swirled into muffin batter.
Variations
Spiced Cranberry-Pear Butter
Enhance the spice profile by adding a pinch of nutmeg and star anise.
Sugar-Free Version
Omit the sweetener and rely solely on the pears’ natural sugars.
Boozy Twist
Stir in a splash of bourbon or brandy after blending for a sophisticated depth of flavor.
How to Store and Preserve
- Refrigeration: Store in an airtight jar for up to 3 weeks.
- Freezing: Freeze in freezer-safe containers for up to 6 months.
- Canning: Process in a water bath for 10 minutes for long-term storage.
Frequently Asked Questions
Can I use canned pears instead of fresh?
Yes, but fresh pears provide a richer flavor. If using canned, opt for those packed in juice, not syrup.
What if my butter is too tart?
Add extra honey or maple syrup to balance the tartness.
Can I use a regular blender instead of an immersion blender?
Yes, but let the mixture cool slightly before blending to avoid splattering.
Final Thoughts
Making Slow Cooker Cranberry-Pear Butter at home is a rewarding experience that fills your kitchen with the comforting aroma of fall spices. Whether you’re spreading it on toast, mixing it into your breakfast, or gifting it to loved ones, this rich, flavorful fruit butter is sure to become a seasonal favorite. Give it a try and enjoy the delicious, homemade goodness with every bite!
Slow Cooker Cranberry-Pear Butter Recipe
Description
This Slow Cooker Cranberry-Pear Butter is a rich, velvety spread made with fresh pears, tart cranberries, and warm spices. Slowly simmered to perfection, this fruit butter is perfect for toast, pancakes, yogurt, or even as a glaze for meats. With minimal prep and the ease of a slow cooker, this recipe is an effortless way to savor the flavors of fall.
Ingredients
For the Cranberry-Pear Butter:
Instructions
Prepare the Ingredients
- Peel, core, and chop the pears into small pieces. Rinse the cranberries and discard any bruised ones.
Combine in Slow Cooker
- Add the chopped pears, cranberries, brown sugar, honey (or maple syrup), lemon juice, cinnamon, nutmeg, cloves, and salt to the slow cooker. Stir to combine.
Slow Cook the Mixture
- Cover and cook on LOW for 6-8 hours or until the fruit is very soft and fragrant. Stir occasionally.
Blend Until Smooth
- Use an immersion blender to puree the mixture directly in the slow cooker until smooth. Alternatively, transfer the mixture to a blender and blend until silky.
Thicken the Butter
- If needed, cook uncovered on LOW for another hour, stirring occasionally, until the mixture thickens to the desired consistency.
Add the Final Touch
- Stir in vanilla extract and let cool for 30 minutes before transferring to jars.
Note
- Storage: Store in airtight jars in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
- Serving Ideas: Spread on toast, mix into oatmeal, or use as a glaze for pork or chicken.
- Variations: Substitute apples for
