Cranberry Apple Butter

Crock Pot Cranberry Apple Butter from
This healthy, no-sugar Cranberry Apple Butter is a pure, gorgeous fruit spread that perks up toast, biscuits, muffins, and scones — you can even mix it into yogurt, or bake with it. Even better, you make it right in the crock pot! ~

This healthy, no-sugar Cranberry Apple Butter is a pure, gorgeous fruit spread that perks up toast, biscuits, muffins, and scones — you can even mix it into yogurt, or bake with it.   Even better, you make it right in the crock pot!

CROCK POT CRANBERRY APPLE BUTTER ~ a no-sugar, gloriously vibrant, silky spread for toast, English muffins, scones, biscuits, or anything else you want to slather it on! ~

You’ve probably had apple butter before, it’s such a fall staple.  And I’m sure you know that there’s no butter in it at all, just fresh apples that have been cooked down and pureed into a thick spread.  But did you know you can also make PUMPKIN BUTTER?  And BOURBON BANANA BUTTER?   I love to experiment, and today I mixed cranberries with apples to make fabulously tart cranberry apple butter that I think you’re going to love.  The flavor (and color!) is unique and wonderful.  This is easy to make, so gather up some small jars and think about making a few extra batches for holiday gifts.

TIP: Fresh cranberries are sold in 12-ounce bags from late September through December in grocery stores — you can’t get them at any other time of the year, so grab extra and freeze them.  Just put them straight into the freezer as is, in their original bags, they’ll last up to a year.  Cranberries are low in calories, and high in vitamin C and anti-oxidants so they’re really good for you, especially when you eat them without added sugar.

No sugar Crock Pot Cranberry Apple Butter is a delight, spread it on toast, scones, muffins, or biscuits, and make extra for holiday gift giving! ~

You’ll need 5 or 6 apples and a bag of fresh cranberries for this butter (one 12 ounce bag is about 3 cups of berries.) You can use any type of apple you like, and there is no need to peel them, just remove the core and seeds.

TIP: This cranberry apple butter recipe is formulated for the crock pot, but you can certainly do it on the stove top as well.  It won’t take as long, but it will require more ‘babysitting’.

no sugar added crock pot cranberry apple butter ~

Pile the fruit into the crock pot and cook on high for about 4 hours, giving the pot a stir now and then.  Puree the softened mixture and then push through a strainer.  This step removes any gritty bits and ensures a silky butter.  Then back it goes into the rinsed out crock pot for a further couple of hours to thicken up to a spreadable consistency.

Crock Pot Cranberry Apple Butter ~

The natural sweetness of the apples offsets the tart cranberries, so I didn’t add any sugar to this at all.  I recommend you give it a taste during the final stages of cooking, if it tastes too tart, just add some honey to sweeten it up.  The same goes for the spices…I kept it minimal with a stick of cinnamon that lends a subtle hint of spice, but you can use more if you like.

TIP: This Crock Pot Cranberry Apple Butter will last up to a month in the refrigerator.  For longer storage you may can this recipe: start with super clean jars and process in a hot water bath for 10 minutes to insure a good seal.  You can also freeze the jars for up to a year: leave a little space at the top for expansion and set the jars right in the freezer after they’ve cooled down.

Cranberry Apple Butter

Yield: makes 2 1/2 cups

Cranberry Apple Butter


  • 5 or 6 apples
  • 1 12-ounce bag of fresh cranberries (they can be frozen and thawed)
  • 1 stick of cinnamon (or powdered cinnamon to taste)
  • honey (optional)


  1. Wash the apples well, and cut them into large chunks, discarding the core and seeds. Add to the crock pot.
  2. Rinse the cranberries and add them to the crock pot. Give the fruit a stir and then cover and cook on HIGH for 4 hours. Give the pot a stir every once in a while to prevent sticking. If the mixture is sticking you can add a bit of water, but I didn't have to, the natural juices of the fruit should be sufficient.
  3. Puree the softened fruit in a high speed blender or food processor, working in 2 batches.
  4. Push the puree through a mesh strainer with the back of a large spoon, Force the puree through, you should be left with just a light layer of solids. Rinse out the strainer between batches.
  5. Rinse out the crock pot and return the strained puree to the pot. Bury a stick of cinnamon into the puree. Cook on HIGH, uncovered, for another 2 hours, or until thick and spreadable, stirring occasionally to prevent sticking. When the fruit has thickened, spoon it into clean glass jars. Let cool, and then cap and refrigerate. The butter will keep for 4 weeks in the refrigerator, or up to a year in the freezer. (If you plan to freeze, leave a little space at the top of each jar to allow for expansion.)
  6. If you want to can your butter, make sure your jars are super clean, and process in a hot water bath for 10 minutes.


  • Another way to get a less tart result without adding any sweetener would be to use more apples and less cranberries, say 8 apples with 1/2 bag of cranberries. 
  • If you like things super tart, try my pure cranberry butter.
  • If you don’t have a crock pot I highly recommend getting one…you don’t have to spend a lot, the base models are fine, and you will get a ton of use out of it.  This is the one I’ve used for years.


don’t forget to pin it!

This healthy, no-sugar Cranberry Apple Butter is a pure, gorgeous fruit spread that perks up toast, biscuits, muffins, and scones --- you can even mix it into yogurt, or bake with it.   Even better, you make it right in the crock pot! #jam #cranberrybutter #applebutter #fall #fallbreakfast #breakfast #canning #cranberry


Do you love cranberries as much as I do?

Baked Brie with Maple Roasted Cranberries

Pumpkin Cranberry Swirl Skillet Bread from Seasons & Suppers

Cranberry Almond Breakfast Cake from Saving Room for Dessert

Cranberry Sriracha Pepper Jelly from The Cafe Sucre Farine

Christmas Cranberry Cake from Barefeet in the Kitchen

Cranberry Upside Down Cake from David Lebovitz

Cranberry Walnut Shortbread Bars


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  • Reply
    November 20, 2017 at 5:15 am

    This sounds so wonderful! I always make applesauce in my crock pot. It just makes life so easy! I use my immersion blender right in the pot when I want to make a smooth sauce. Less to clean up.

  • Reply
    October 24, 2017 at 11:44 pm

    This looks delicious! How much does your recipe make?

  • Reply
    Joanna Wassillie
    October 14, 2017 at 8:33 pm

    Have you ever used northern latitude cranberries? (might be called lingonberries down your way) I wonder what the ratio would be for using them, as they are a LOT tarter than the usual cranberries.

    • Reply
      October 15, 2017 at 7:25 am

      That would be so interesting, Joanna. I have a jar of lingonberry jam in my fridge now. I would go by taste, add add some sugar if necessary. It sounds wonderful!

  • Reply
    October 3, 2017 at 5:07 pm

    Just curious, what size apples did you use (or how much by volume or weight)? Went apple picking and this looks like a perfect recipe to try but the apples I picked are much smaller than store bought apples. Trying to figure out a good ratio….

  • Reply
    June 15, 2017 at 10:57 am

    Hi this looks great! I do however want to tell you, you can get frozen cranberries year round. I use Cape Cod Select frozen cranberries. They are absolutely beautiful and prefer them to fresh.

    • Reply
      June 15, 2017 at 11:48 am

      I think that’s so great, my store sells them, too, and I agree, they’re just as good as fresh, thanks Amelia!

  • Reply
    Heather McCann
    December 4, 2016 at 4:44 pm

    This looks lovely! I’m making a double batch right now for Christmas gifts. I added a tiny bit of my local honey and cardamom and a vanilla bean. Mmmm!

  • Reply
    November 14, 2016 at 8:49 am

    Do you peel the apples as well or leave the skin on and just remove core?

    • Reply
      November 14, 2016 at 9:03 am

      I leave the peel on, Jessica, because everything gets strained later anyway, and they add flavor.

      • Reply
        November 14, 2016 at 10:53 am

        Ok thank you just making sure I don’t wanna mess it up lol I’m excited to make this today and can it for Christmas gifts thanks for posting the recipe

  • Reply
    Jen Brooks
    November 7, 2016 at 9:28 am

    Hi Sue!, this cranberry apple butter looks gorgeous. I think my whole family will enjoy giving this recipe a try since we don’t consume sugar at home for health reasons. Thanks for sharing and putting it all together, the recipe was very well explained with awesome pictures. Cheers!

  • Reply
    November 5, 2016 at 10:19 am

    Have you ever tried to can this or your cranberry butter? I was thinking of doubling or tripling the recipes if they could be canned and use as gifts.

    • Reply
      November 5, 2016 at 12:05 pm

      I think you can can them successfully Patti, but you should probably do at least a 10 minute water bath to be safe.

  • Reply
    Robyn @ Simply Fresh Dinners
    October 1, 2016 at 5:51 am

    Hi Sue,
    I came back to get this recipe this morning because I’m making this as a gift for all our guests next weekend. Thank you – it’s perfect!

  • Reply
    September 30, 2016 at 12:29 pm

    Just made this. Its beautiful and delicious! Nothing to strain out after putting it in the vitamix on high. Plan to enjoy it with gluten-free cinnamon swirl bread from LowCarbYum – looks like a perfect match! Thank you!

    • Reply
      September 30, 2016 at 1:58 pm

      Jealous of your Vitamix, I bet yours is ultra silky :)

  • Reply
    Laura | Tutti Dolci
    September 29, 2016 at 4:50 pm

    That color is stunning! I so want to enjoy this gorgeous butter on my multigrain toast at breakfast!

  • Reply
    Robyn @ Simply Fresh Dinners
    September 28, 2016 at 5:46 am

    I am SO excited about this recipe, Sue! I’ve got tons of family coming in for Thanksgiving in 10 days and this will be the perfect gift for them. Can you believe I just started using a crock pot in the last few months? haha! I’m not sure what my reluctance was but I feel like I’ve had a whole new world open up to me. I absolutely love the colour of these and the flavour must be amazing. Thank you!!

  • Reply
    Mary Ann | The Beach House Kitchen
    September 27, 2016 at 4:35 pm

    What a gorgeous color Sue! And I just love anything cranberry during the fall! I’ll definitely need to give this a try!

    • Reply
      September 27, 2016 at 7:21 pm

      Thanks Mary Ann <3

  • Reply
    September 27, 2016 at 4:05 pm

    What a beautiful color! I love cranberries, thankfully, as I think it’s required in Wisconsin :) What a delicious twist and the standard apple butter.

    • Reply
      September 27, 2016 at 7:26 pm

      I’m looking forward to being in Wisconsin in a few weeks, Susan, we’ll be visiting our daughter in Madison, I can’t wait!

  • Reply
    Matt @ RoughEats
    September 27, 2016 at 2:19 pm

    Oooh, this looks great. Looks like it would be very refreshing!

  • Reply
    Laura Dembowski
    September 27, 2016 at 12:47 pm

    I love the tartness of cranberries. They are such a welcome treat this time of year, and the vibrant color of this is intoxicating.

  • Reply
    September 27, 2016 at 7:48 am

    OMG, this looks so beautiful. I am sooooooo excited to try it!!

  • Reply
    September 26, 2016 at 5:32 pm

    I can’t wait to try this, it’ll be perfect with all of the ripe apples from the tree in my yard!

  • Reply
    September 26, 2016 at 11:01 am

    This sounds great. I love that it is not overloaded with cloves and allspice (my pet peeve about most apple butter). I invented pumpkin butter for myself many years ago. I figured out the correct proportions using the spices my mother used for pumpkin pie. That stuff was so good, but unfortunately I now have no clue how I did it, not to mention the fact that I am no longer into canning.

  • Reply
    Angie@Angie's Recipes
    September 26, 2016 at 10:58 am

    I love the adorable pinky colour!

  • Reply
    Jennifer @ Seasons and Suppers
    September 26, 2016 at 9:14 am

    Absolutely beautiful colour! I have never tried a cranberry butter, so I must try this once the fresh cranberries hit the stores here shortly :) And thanks for linking up my pumpkin cranberry bread!

  • Reply
    Ali @ Home & Plate
    September 26, 2016 at 8:49 am

    What a great idea to combine two fabulous fall fruits together to make this cran-apple butter. This would disappear quickly in my house. Time to hunt for those cranberries:)

  • Reply
    traci | Vanilla And Bean
    September 26, 2016 at 8:46 am

    Gimmeeee all the butter, I say! One can never have enough! What a delicious combination, Sue! And such a snap to pull together. I’d slather this on everything! Gorgeous work my dear!

  • Reply
    September 26, 2016 at 8:31 am

    Gosh what a pretty colour the cranberries give, this looks so good!

  • Reply
    Cheyanne @ No Spoon Necessary
    September 26, 2016 at 8:24 am

    Oh wow, the color of this butter is just STUNNING, Sue! Seriously, it’s almost too pretty to eat… although that won’t stop me! I can’t wait to try this and spread it on ALL the things!! Cheers!

  • Reply
    September 26, 2016 at 7:52 am

    This looks yummy! I will try this.

  • Reply
    September 26, 2016 at 7:50 am

    Love the color of this. I can see this on toast alone.. Yummy

    • Reply
      September 26, 2016 at 8:00 am

      English muffins here, but yeah :)

  • Reply
    September 26, 2016 at 7:48 am

    OMG this looks perfect! Love that bright color–I’m sure the kids will eat this, can’t wait to make it for them!!

    • Reply
      September 26, 2016 at 8:00 am

      How about a pb and cranapple butter sandwich?

  • Reply
    Chris Scheuer
    September 26, 2016 at 5:42 am

    The color’s so pretty, I think I’d just sit and stare at it for awhile! But then I have a feeling I’d be slathering it on everything! Sounds wonderful!

    • Reply
      September 26, 2016 at 7:21 am

      We’re loving it…I meant to save some for a baking project, but it’s too good on our morning toast :)

  • Reply
    Tricia @ Saving room for dessert
    September 26, 2016 at 4:31 am

    Wow … really this is magnificent! That texture looks as creamy as butter and the color is gorgeous. You knocked it out of the park again! I just put cranberries on my list because this is a must make recipe. Thanks for sharing!

    • Reply
      September 26, 2016 at 7:57 am

      Cranberries should be coming out this week, I can’t wait! (I used a bag of frozen berries that I had from last year)

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