I stumbled across this when I had an overload of apples and pears. My original goal was to make apple/pear butter in cranberry juice, but it turned out to be slightly thinner, more of a sauce consistency. The added vanilla and pumpkin spice gives this sauce a scrumptious taste.
I love it as a topping for baked oatmeal and ice cream. It can be warmed and drizzled over numerous desserts, such as oatmeal cake and pecan pies.
This is a large batch, making about 13 pints, but you can always cut it in half if you'd like. I just like to make a large batch and get it done and over with!
5 quarts apples, chopped
5 quarts pears, chopped
3 cups cranberry juice
3 cups brown sugar
1 TBS vanilla
3-4 tsp pumpkin pie spice
Now, before I go on, I want you to know that you don't have to use apples and pears. You can use just apples or just pears. Even the cranberry juice can be replaced with water. Even though you won't get the exact taste, it will still be quite good!
Make sure you take the necessary precautions and steps for preparing your canning jars and lids.
You do not have to core and peel the apples and pears. While you are cutting them, put the cranberry juice in a stockpot and heat on medium high. Add the apples and pears as you finish cutting them. Bring the apple/pear mixture to a boil, lower heat and simmer for about 30 minutes or until the apples and pears are tender.
Run the apples and pears through the food mill and return to the stockpot. Add the brown sugar, vanilla and pumpkin spice. You do not have to be exact, but add to accommodate your taste buds. Heat this mixture until the brown sugar dissolves.
Fill jars leaving an inch of head space. Waterbath for 15 minutes.