Cranberry Apple Butter

Crock Pot Cranberry Apple Butter from theviewfromgreatisland.com
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! ~ theviewfromgreatisland.com

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! ~ theviewfromgreatisland.com

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! ~ theviewfromgreatisland.com

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 ~ theviewfromgreatisland.com

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 ~ theviewfromgreatisland.com

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

Ingredients

  • 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)

Instructions

  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.

notes:

  • 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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49 Comments

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  • Reply
    Bridget
    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
    Kathy
    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
      Sue
      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
    Becky
    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
    Amelia
    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
      Sue
      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
    Jessica
    November 14, 2016 at 8:49 am

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

    • Reply
      Sue
      November 14, 2016 at 9:03 am

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

      • Reply
        Jessica
        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
    Patti
    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
      Sue
      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
    Lisa
    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
      Sue
      September 30, 2016 at 1:58 pm

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

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