1/1 Photo of Orange Pineapple Pear Butter Sauce
Montana Heart Song's Note:
Do you remember making mud pies when you were little? This is the memories I get when preparing the pears to puree. Peel, stem, cut end and then squeeze in your hands over the blender, you are left with the seeds still encased in the core in your hand to throw away,and you have every bit of the pear for the blender. If you have a good blender you don't have to peel. But you get that gooshy feeling but the good thing--you can eat it. And the mud didn't taste very good. I make the sauce because it is more versatile. You can thicken to make a heavier sauce after opening. You can swirl it into muffin or cake batter. You can flavor a milkshake or ice cream. Use on cooked ribs, pork or ham.
My Private Note
Units: US | Metric
- 1In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time.
- 2Whisk rapidly, until blended, then taste.
- 3Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot.
- 4Heat clean sterilized jars in hot water in the oven at 200°.
- 5Heat the seals in hot water.
- 6Cook the sauce for 10 minutes until hot.
- 7Stir. Do not burn.
- 8Pour into jars. Wipe the rim with a hot clean cloth. Seal and band.
- 9Place in a hot water bath in the canner.
- 10Process in hot water bath for 15 minutes.
- 11Lift out and place on a toweled counter.
- 12Keep away from all drafts.
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Nutritional Facts for Orange Pineapple Pear Butter Sauce
Serving Size: 1 (89 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 130.1
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.0 mg
- Total Carbohydrate 33.7 g
- Dietary Fiber 2.3 g
- Sugars 28.9 g
- Protein 0.3 g