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.
Pairs Well With
Recipe courtesy of the Vegetarian Resource Group (www.vrg.org)
This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.