This breakfast treat is one of those can’t-miss gifts your recipients will treasure. Unlike so many versions, the flavor of the fruit isn’t overwhelmed by too many spices—there’s just enough candied ginger to give it a spicy lift. An added plus: It’s as simple as can be!Presentation Idea: A jar of this and a plate of the Cranberry Cream Scones make a great combination gift.
- 5 large apples, peeled, cored and cut into large chunks
- 2 ripe pears, peeled, cored and cut into large chunks
- 1 1/2 cups apple cider
- 2 Tbs. finely chopped candied ginger
- 1/3 cup sugar
- 1 1/2 Tbs. fresh lemon juice
Preheat oven to 375°F. In large, nonreactive pot, combine apples, pears, cider and ginger. Bring to a boil over medium-high heat. Cover, reduce heat and simmer, stirring occasionally, until fruit becomes mushy, 20 to 25 minutes.
Remove from heat, and stir in sugar and lemon juice. Transfer about half the contents to a food processor, and process until smooth. Pour into large, shallow baking dish. Repeat with remaining fruit mixture.
Bake 30 minutes, stirring once or twice. Reduce heat to 350°F. Continue baking, stirring occasionally, until fruit butter has darkened, thickened and reduced by about half, 40 to 60 minutes. Remove from oven, and let cool completely.
Spoon mixture into clean jars, and cover tightly. Butter will keep in refrigerator up to 2 weeks.
- Calories: 15
- Carbohydrate Content: 4 g