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.
Prep Time 20minutes
Cook Time 8hours
Total Time 8hours20minutes
Servings 6to 8 cups
Author Kathy Hester
6large pearspeeled, cored, and chopped
4large applesor about 6 medium ones, peeled, cored, and chopped
2cups300 g cubed fresh pumpkin or butternut squash
Juice of 2 lemons
1⁄2 cup115 g packed brown sugar (you can substitute
1⁄2 cup [120 ml] agave nectar or maple syrup)
1⁄2 teaspoon allspice
1⁄2 teaspoon cardamom
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
Oil the crock of your slow cooker. 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.
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.