Orange-Cranberry “Butter”

(Makes 1 cup)

This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.

  • 2 medium pears or apples, peeled, cored, and sliced
  • 1 1/2 cups fresh cranberries
  • 1/2 cup orange juice
  • 1 teaspoon orange zest
  • 1/2 cup water
  • 3/4 to 1 cup organic or raw sugar
  • 1 to 2 Tablespoons brandy (optional)

In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water.
Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the “butter” begins to thicken, stir constantly so mixture doesn’t burn.
Cool before serving.

1 Tbsp without brandy:

Total calories per serving: 48

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