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Ingredients
- 1 lb (4 cups) fresh or frozen cranberries
- 4 lb (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-inch piece)
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
Details
Servings 64
Preparation time 30mins
Preparation
Step 1
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. 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.
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-oz) jars, and let cool to room temperature, about 2 hours. Cover with jar lids, and chill 8 hours or up to 2 weeks.
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