Cranberry Butter

Crockpot Cranberry Butter

Crock Pot Cranberry Butter is a silky fruit butter made right in the crock pot ~ slather it on everything from biscuits to turkey sandwiches!

Cook Time4 hrs

Total Time4 hrs

Course: preserves

Cuisine: American

Servings: 4 cups 

Calories: 40kcal

Equipment

• slow cooker

Ingredients

• 48 ounces fresh or frozen cranberries
• 2 cup packed brown sugar
• 2 whole cinnamon stick
• 2 cup apple cider

Instructions

• Put all the ingredients in a crockpot and stir to combine well. Turn on high. Let it cook for about 2 hours or until the cranberries are soft.
• Remove the cinnamon stick and puree the mixture in a food processor. Do this in two batches. Be careful as the mixture is hot, I cover the top opening of the machine with a dish cloth. Let the machine run for a full minute to puree the cranberries very finely.
• Force the cranberry puree through a mesh sieve or strainer. Push forcefully with the back of a spoon to get as much cranberry puree as you can. Discard the solids.
• Pour the puree back into the crockpot. Turn the crockpot to high, and leave the lid ajar. Cook until thickened, approximately another 2 hours, stirring occasionally.
• Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and consume within a month.
• Makes about 2 cups.

Notes

If you would like to make this on the stove top, use a medium heavy duty non-reactive saucepan and work over medium heat. It will take you about 5 minutes of boiling for step 1. Then for step 4, it will take about 20 minutes or so. Stay with your cranberry butter so it doesn't scorch.

Be sure to remove the cinnamon stick before pureeing the cooked cranberries...I learned the hard way!

If you would like to can this cranberry butter follow safe canning instructions: pour boiling hot butter into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.  Process in a boiling water canner for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.  See National Center for Home Food Preservation for more details. 

 

Nutrition

Serving: 1Tbsp | Calories: 40kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 3mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 9mg |