Cranberry Apple Butter

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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.  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
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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.)


  • 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 this crock pot cranberry apple butter!

This healthy, no-sugar Cranberry Apple Butter is a pure, gorgeous fruit spread that perks up toast, biscuits, muffins, and scones --- and 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?

Cranberry Walnut Shortbread Bars

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


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  • Reply
    December 7, 2018 at 8:35 pm

    Sue, I’m not sure I understand the yield calculator. As written does the recipe make two half cup jars (or 1 cup total), or does it yield 2.5 Cups?

    • Reply
      December 7, 2018 at 8:45 pm

      That’s 2 1/2 cups Kathy, it’s just the way that calculator displays 1/2 cup amounts.

  • Reply
    December 6, 2018 at 8:13 am

    Hi Sue..Yesterday I was at a health store and spotted a small jar of what they called “Cranberry Apple” and that’s all. It looked so good, I bought it for the price of $5.99! It just looked so lovely and what I liked best is that it had no sugar. Once I tasted it, I was glad that I had bought it but didn’t really want to buy more at that price, so looked to the internet and that’s where I found You and your recipe. I am so glad that you offer this recipe for all to use. I will be buying some cranberries and will make a couple of batches for Christmas gifts. But best of all, is that I will not have to pay the hefty price for this delicious treat. I always thought that pure apple butter was way too sweet, but I had never thought of putting cranberries with it! I’m sure glad you did! Thanks! Gloria

    • Reply
      December 6, 2018 at 8:32 am

      I’m so glad you found me, Gloria, and I agree, that small jar is way overpriced!

    • Reply
      December 8, 2018 at 7:16 am

      Thank you! I thought a cup out of all that fruit seemed a little small! Going to make a batch today!

      • Reply
        December 8, 2018 at 7:32 am

        Keep in mind when you make fruit butter it really does shrink down drastically, but you get explosive flavor in return :)

  • Reply
    December 5, 2018 at 3:02 pm

    Could you process the jars in a water bath (the way you do for jams) so that the shelf life would be extended? Thanks in advance!
    This recipe looks yummy!! Can’t wait to try it.

    • Reply
      December 5, 2018 at 3:45 pm

      I can’t say for sure about canning because I didn’t can it, the finished product would have to have a ph of 4.6 or lower to be safe for canning.

  • Reply
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