Easy Crock Pot Cranberry Butter

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!

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 cocktails 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.

Add The View from Great Island as a Trusted Google Source

Crockpot Cranberry Butter

3.69 from 318 votes

Let the slow cooker do its thing and watch a pot of humble cranberries melt into a glossy, spoonable cranberry butter. It’s the kind of low-effort kitchen magic that makes the whole house feel festive.

Print Recipe Pin Recipe Rate Recipe

Cook Time:4 hours hours

Total Time:4 hours hours

Servings: 2 cups

Cook ModePrevent your screen from going dark

Equipment

• slow cooker

Ingredients

 

US CustomaryMetric

• 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!

Canning safety for cranberry butter: from an acid/safety standpoint this combination of ingredients is appropriate for boiling-water canning. But I couldn’t locate a university extension-published recipe specifically for cranberry butter, though plenty of evidence shows cranberry spreads/high-acid fruit butters have been canned safely when following fruit-puree or fruit-butter water-bath canning methods.

Follow the guidance of the National Center for Home Food Preservation on canning apple-butter.

Freezing cranberry butter: leave 1/2 inch headspace in your jars to allow for expansion in the freezer. Use within 3 months.

NEW FEATURE! Click here to add your own private notes.

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.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

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