Slow Cooker Fall Harvest Butter from The Vegan Slow Cooker
Serve up a bit of fall all winter long by freezing some of this recipe. It’s perfect on toast, English muffins, or bagels. The spices scent your house while it’s cooking, which is a bonus. This is my friend Faith’s favorite recipe.
Servings: 96 tablespoons
Calories: 18kcal
Equipment
Ingredients
- 6 large pears peeled, cored, and chopped
- 4 large apples or about 6 medium ones, peeled, cored, and chopped
- 2 cups cubed fresh pumpkin or butternut squash
- 1/4 cup lemon juice
- 1/2 cup packed brown sugar , or substiture date paste or maple syrup
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Combine all the ingredients in the slow cooker.
- Prop the lid open by placing the thin edge of a wooden spoon handle lengthwise across the crock. This will allow the liquid to evaporate.
- Cook on low for 8 to 10 hours, until most of the liquid has evaporated.
- Purée the mixture in batches using an immersion blender or a countertop blender.
- Let cool completely.
- Transfer to freezer bags or special freezer containers for preserves.
- Store in the freezer for 3 to 4 months.
Notes
If you need to evaporate more liquid, switch the slow cooker to high, leave the lid propped up, and cook for 1 to 2 hours longer.
Nutrition
Serving: 1tablespoon | Calories: 18kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg