Orange-Cranberry Butter
  • 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)
  1. In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water.
  2. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
  3. Purée in a blender until smooth.
  4. Return to pan and add sugar and brandy, if desired. Cook on medium-low, stirring frequently, until very thick.
  5. Once the "butter" begins to thicken, stir constantly so mixture doesn't burn.
  6. Cool before serving.
Recipe courtesy of the Vegetarian Resource Group ( This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.