Crock pot cranberry butter is an impossibly silky, tangy fruit butter that is made right in the slow cooker ~ you’ll want to slather this easy cranberry jam on toast, scones, biscuits, muffins, turkey sandwiches ~ and be sure to can some for holiday gifts!
crock pot cranberry butter has the most amazing crimson color and silky texture
While normally fruit butters are a time consuming project with a lot of stove side babysitting involved, in this recipe I’ve let the crock pot do all the work of cooking and reducing fresh cranberries down into a very potent thick spread. All you need to do is puree and strain. The result is truly unique.
This recipe makes 2 cups of cranberry butter
What it lacks in volume it more than makes up for in silky texture and powerful flavor. A little goes a long way, and a cup of this stuff would be a fine gift. Use it on biscuits, scones, or add it to a cheese plate. Use it as a glaze for grilled chicken or pork,or on sandwiches. You can make creative holiday co*cktails with a dab of this, too.
ingredients for cranberry butter
- fresh cranberries
- brown sugar
- apple cider
- cinnamon sticks
As an added bonus you’ll get an all day holiday scent filling your kitchen. If you want to try other fruit butters, my Cranberry Apple Butter is a little less tart than this one. My Crock Pot Pumpkin Butter is a great choice too.
“I LOVE LOVE this cranberry butter. I have made it the last two holidays and gave it as gifts last year and am doing it again this year. It is gorgeous in jars and perfectly tart, sweet, and silky on toasted bread, in oatmeal, and on sandwiches!! THANK YOU for my favorite holiday tradition!!“
ViCkie
more cranberry recipes for cranberry season
- Cranberry Orange Cake
- Chocolate Cake with Cranberry Buttercream
- Cranberry Apple Crisp
- Maple Cranberry Butter in 15 minutes!
- Cranberry Orange Shortbread Cookies
- Cranberry Cleanse Smoothie
- Cranberry Gingersnap Pie
Crockpot Cranberry Butter
3.67 from 315 votes
Crock Pot Cranberry Butter is a silky fruit butter made right in the crock pot ~ slather it on everything from biscuits to turkey sandwiches!
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Cook Time:4 hours hours
Total Time:4 hours hours
Servings: 2 cups
Equipment
slow cooker
Ingredients
- 24 ounces fresh or frozen cranberries
- 1 cup packed brown sugar
- 1 whole cinnamon stick
- 1 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.
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Course: preserves
Cuisine: American
Author: Sue Moran
Keyword: cranberry, fall, fruit, fruit butter, preserving
Nutrition
Serving: 1 Tbsp · Calories: 40 kcal · Carbohydrates: 10 g · Protein: 0.1 g · Fat: 0.04 g · Saturated Fat: 0.003 g · Polyunsaturated Fat: 0.01 g · Monounsaturated Fat: 0.004 g · Sodium: 3 mg · Potassium: 34 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 13 IU · Vitamin C: 3 mg · Calcium: 9 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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