Fall Harvest Fruit Butter

  • Yield 6 to 8 cups
  • Prep 20 mins
  • Cook 600 mins

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.


6 whole pears; peeled, cored, chopped
4 whole apples; peeled, cored, chopped
2 cups pumpkin or butternut squash, cubed
2 whole lemons, juiced (discard peels)
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


  1. 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. 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.
  2. Puree the mixture in batches using an immersion blender or counter-top blender. Let cool completely.
  3. Transfer to freezer bags or special freezer containers for preserves. Store in freezer for 3 to 4 months.

Reprinted with permission from The Vegan Slow Cooker by Kathy Hester (c) 2011 Fair Winds Press



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