Triple-Tart Cranberry Butter

Triple-Tart Cranberry Butter

Great on anything from breakfast biscuits to turkey sandwiches, this fruity, tart spread makes the most of the season's fresh cranberries.Maxime Iattoni

This cranberry butter recipe from cookbook author Karen Soloman is great on anything from breakfast biscuits to turkey sandwiches.

Triple-Tart Cranberry Butter
This cranberry butter recipe from cookbook author Karen Soloman is great on anything from breakfast biscuits to turkey sandwiches.
Yield: makes 3 8-Ounce jars

Ingredients

  • 1 cup dried tart cherries
  • 1 lb. sweet apples, such as Fuji or Braeburn, peeled, cored and cut into ½" cubes
  • 12 oz. fresh cranberries
  • 1 12 cups pomegranate seeds
  • 1 13 cups sugar
  • 12 tsp. kosher salt

Instructions

  1. Place cherries in a medium bowl and cover with 3 cups of boiling water; soak until tender, about 10 minutes. Drain, reserving 1 cup of liquid and transfer to a 4-qt. saucepan with apples, cranberries, and pomegranate seeds. Bring to a boil over high heat; cook, stirring occasionally, until cranberries begin to burst, about 2 minutes. Reduce heat to medium-low and continue to cook until fruit is very tender, about 30 minutes. Pour through a fine mesh strainer into a 2-qt. saucepan and press on solids to extract as much pulp as possible; discard solids. Add sugar and salt, and bring to a simmer over medium-high heat; cook, stirring constantly, until mixture begins to bubble, about 2 minutes. Reduce heat to medium-low and continue to cook until slightly reduced and thick, about 8 minutes more. If you like, divide between three sanitized 8-oz. glass jars with resealable lids and follow the procedure for Canning with a Boiling Water Bath (process filled jars for 10 minutes).

Karen Solomon is the author of the forthcoming Asian Pickles: Japan (Ten Speed Press); Jam It, Pickle It, Cure It; and Can It, Bottle It, Smoke It.