Minimal Monday: Crock Pot Cranberry Butter

Crock Pot Cranberry Butter is an impossibly silky, tangy fruit butter that is made right in the crock pot ~ you’ll want to slather it on toast, scones, biscuits, muffins, turkey sandwiches ~ and so much more!

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This zingy 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.

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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.

Crockpot Cranberry Butter

Yield: makes about 2 cups

Ingredients

  • 2 12-oz bags of cranberries, rinsed
  • 1 cup packed brown sugar
  • 1 whole cinnamon stick
  • 1 cup apple cider

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and consume within a month.

Notes

Be sure to remove the cinnamon stick before pureeing the cooked cranberries...I learned the hard way!

https://theviewfromgreatisland.com/minimal-monday-crock-pot-cranberry-butter/

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This recipe makes 2 cups of cranberry butter, but 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.

 

don’t forget to pin it!

Crock Pot Cranberry Butter is a silky, tangy fruit spread that goes on everything from biscuits to turkey sandwiches! ~ theviewfromgreatisland.com

 

85 Comments

  • Reply
    William Shoemaker
    February 10, 2017 at 4:38 pm

    Hi Sue,

    This stuff is great! So great that I’ve made it two years in a row without changing a thing. In other words, it’s perfect. It is worth it to get every bit of peel out. It makes a great sandwich spread for chicken or turkey sandwiches all year long.

    Thanks,
    Bill

    • Reply
      Sue
      February 10, 2017 at 5:34 pm

      Thanks Bill ~ and you’re so right about straining it, it makes all the difference. I appreciate you coming back to let me know how you liked it :)

  • Reply
    Christina
    December 23, 2016 at 11:45 am

    I made this during my days off and it tasted amazing. The onky thing that I had a question a out was that mine didn’t really thicken as much as I would have liked. Is there a way to thicken it and make it more spreadable and less watery?

    • Reply
      Sue
      December 23, 2016 at 11:49 am

      Keep cooking it, Christina, the longer you cook it the more it will thicken as the liquid evaporates. You can put yours back into a pan and cook it down. Enjoy!

  • Reply
    Amber
    November 23, 2016 at 1:44 pm

    I just made a 1.5 batch of this for Thanksgiving tomorrow. It’s wonderful! I used an immersion blender – it worked perfectly. Thanks so much for the wonderful recipe! This is a new holiday favorite. Happy Thanksgiving!

    • Reply
      Sue
      November 23, 2016 at 2:02 pm

      Happy Thanksgiving Amber – hope the family enjoys it!

  • Reply
    Denise
    October 11, 2016 at 2:39 pm

    Can you use dried cranberries?

    • Reply
      Sue
      October 11, 2016 at 4:30 pm

      No, sorry, Denise, you need the fresh ones for this. My grocery store always carries them in the freezer section if you can’t find them in your produce aisle.

      • Reply
        Carla
        October 12, 2016 at 11:28 pm

        How long do you cook thiis? I must have missed this in the post.

        • Reply
          Sue
          October 13, 2016 at 7:40 am

          It’s in the recipe section, Carla. The first part is about 2 hours, then you will puree the fruit, and then it goes back into the crock pot for approximately another 2 hours. Let me know if you have any other questions.

  • Reply
    Cassi
    September 29, 2016 at 6:37 am

    Do you think you can water bath process this to make it shelf stable?

    • Reply
      Sue
      September 29, 2016 at 7:20 am

      I assume you can, Cassi, I would process it for 10 minutes.

  • Reply
    Laura
    December 6, 2015 at 12:27 pm

    Just wondering if I can use regular cinnamon as I do not have sticks – if so, how much would you suggest?

    • Reply
      Sue
      December 6, 2015 at 2:13 pm

      Well, probably just a bit because the flavor will get concentrated as the puree reduces, start with 1/2 tsp?

  • Reply
    Amy
    December 5, 2015 at 1:38 pm

    This sounds terrific! How many jars (and what size?) does this recipe make?

    • Reply
      Sue
      December 5, 2015 at 2:35 pm

      Honestly Amy this doesn’t make a lot, because the puree is reduced down so much to make a butter. As I recall it just makes one small jar, maybe a cup. But it’s worth it, and a little goes a long way!

  • Reply
    Mimi
    November 24, 2015 at 9:36 am

    Cranberries in crockpot! Made the NewYork cheesecake from Pintrest, will serve this on top……can’t wait !

    • Reply
      Sue
      November 24, 2015 at 10:38 am

      Mmmmmmm

    • Reply
      Chelaine
      November 15, 2016 at 3:35 pm

      That is a great idea!

  • Reply
    Amanda@craftycookingmama
    November 17, 2015 at 5:31 am

    I absolutely love this cranberry butter – I could eat it with everything! Thanks for the awesome recipe :)

  • Reply
    meagan
    November 11, 2015 at 9:18 am

    Is there another way to appropriately puree this without a food processor? Would a handheld mixer or magic bullet work?

    • Reply
      Sue
      November 11, 2015 at 11:27 am

      The bullet, probably, the hand held mixer, no. If you have an immersion blender that would work, and they are very inexpensive.

  • Reply
    Tania
    November 9, 2015 at 10:48 pm

    I can’t wait to try this recipe … it sounds delicious, and my favorite part of a Thanksgiving meal is the leftover sandwich later in the day, I throw a bit of everything on that bread and I bet this cranberry butter will make a yummy addition.

    • Reply
      Sue
      November 10, 2015 at 6:43 am

      It’s perfect for that, Tania – enjoy :)

    • Reply
      Katie Short
      November 12, 2015 at 4:12 am

      Yes! Also, if you happen to add some bacon, it becomes amazing! I’m not on the current bacon bandwagon, but it works so well in that application and with the cranberry. I’m hoping I can can this!

  • Reply
    Mary
    October 31, 2015 at 8:53 pm

    I have a bunch of jelled cranberry. Thinking about trying this wit that just add sugar and cider cook till thick. What do yo think?9

    • Reply
      Sue
      November 1, 2015 at 6:38 am

      Hmmmmm, not too sure. Might be better to save your jellied cranberries and start from fresh.

  • Reply
    Jenny
    October 26, 2015 at 1:58 pm

    So very yummy. Just took it out of the crockpot and had to try it on some toast. I was wondering if u ever try canning it? Thanks for the recipe.

    • Reply
      Sue
      October 26, 2015 at 3:02 pm

      I haven’t tried, Jenny, and I’m not an expert canner so I can’t advise you. I find that it lasts pretty long in the refrigerator, and you could certainly freeze it.

    • Reply
      Katie Short
      November 12, 2015 at 4:27 am

      It looks like there is no reason it can’t be safely canned. I’m going to add 2 teaspoons of lemon juice to increase the acid, just to make up for the cider. But the difference between this and cranberry sauce is method, not ingredient, and that’s cannable. You can safely can fruit spreads, so I don’t worry about density (as with pumpkin). Adding spices doesn’t affect acidity, so the cinnamon doesn’t bug me. I’m gong to water-bath it according to the directions for whole-berry sauce. As an extra precaution, you could test the acidity with litmus paper. But cranberries are not usually questionable.

      • Reply
        Sue
        November 12, 2015 at 8:26 am

        Thanks for weighing in, Katie!

      • Reply
        Kim
        November 10, 2016 at 6:38 am

        It depends how thick it is. If too thick, won’t get even heating all the way through. It will be acidic enough as the acid will become more concentrated as it cook down. litmus paper does not safely test food as it needs to be checked in different places in the jar and at different times, eg. month after, two months later, etc. Safe canning is a science.

  • Reply
    Karla Curry
    September 12, 2015 at 1:51 pm

    I love using my crock pot and I love cranberries! I think my bags were slightly bigger, but I used the same proportion of other ingredients, using coconut sugar. I pureed everything (minus the cinnamon sticks!) in my blender so I didn’t have to bother with straining. Added just a bit of liquid stevia since I decided it could use a little extra sweetness, and canning it right now. Thanks!

    • Reply
      Sarah
      October 30, 2015 at 1:20 pm

      did you find the skins to add too much texture to the end result?

      • Reply
        Sue
        October 30, 2015 at 2:16 pm

        I strained the butter to remove the skins, Sarah, and I really liked the silkiness of it, but you don’t have to, it’s up to you.

        • Reply
          Sarah
          November 9, 2015 at 5:50 pm

          I made a big batch of this (4 12oz bags of cranberries). I changed the recipe some (less sugar as I am hypoglycemic) and I added ground cloves, nutmeg, and a couple of apples (for sweetness). I used a Foley food mill to process it, and am getting rave reviews! This is now in my permanent rotation for fall cooking!! Yum!!

  • Reply
    michelle
    March 11, 2015 at 2:57 pm

    How would I do this on the stove? I don’t own a crock pot unfortunately. I also don’t have a food processor or blender but I’m sure one of my neighbors would have one I could use.

    • Reply
      Sue
      March 11, 2015 at 3:13 pm

      You can definitely do it on the stove, you’ll just have to watch it closely as it gets toward the end of cooking so it doesn’t scorch. Just cook it until it is thick. You will need that food processor, though, to get it smooth.

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  • Reply
    Rose
    December 11, 2014 at 2:19 pm

    Hi! I was about I make this and realized I forgot to buy cider! Any thing else I can use in a pitch? I have OJ and white grape juice on hand…

    • Reply
      Sue
      December 11, 2014 at 2:46 pm

      I would think either one would be ok, the grape juice would probably be my choice.

  • Reply
    Domna
    December 8, 2014 at 6:25 am

    Can this be made with honey instead of brown sugar?

    • Reply
      Sue
      December 8, 2014 at 7:26 am

      You could certainly give it a try, Donna, I don’t see why not. Let us know how it turns out :)

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  • Reply
    Pat
    December 1, 2014 at 2:58 pm

    I loved this! So did my friends. Their reaction, “Oh wow”. Served with apple scones, cheese and crackers, and a glaze for poultry. Would be good on pork as well. I cooked it a bit longer as I was also assembling other things. I also pulsed it in food processor for a bit longer and avoided the straining step. Result was beautiful, smooth and tastey. Thanks so much for sharing. This will be my Christmas gift. and donation to autism auction.

    • Reply
      Sue
      December 1, 2014 at 5:04 pm

      I love your friends’ reaction…that was mine, too! I’m honored that you’ll be donating this to the autism auction, and have a happy holiday season, Pat!

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  • Reply
    Annmarie
    November 24, 2014 at 6:04 am

    Can this be canned?

    • Reply
      Sue
      November 24, 2014 at 6:37 am

      I believe so, Annmarie!

  • Reply
    Kim
    November 22, 2014 at 7:26 pm

    I have this in the second round with the crock pot right now and am stirring it occasionally to keep a skin from forming. OMG, I could eat it all now! VERY good, slightly tangy, and easy to play with…like adding apples and other spices. I’m also glad that cranberry butter actually has ZERO butter in it. I’m happy I can bring something else cranberry-ish to my sisters on T-day, since her sister in law said she would bring cranberry sauce and I am worried….she does NOT cook well! : /

    • Reply
      Sue
      November 22, 2014 at 8:43 pm

      Good for you — I hope the crowd likes it!

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  • Reply
    Jessica
    November 19, 2014 at 8:22 am

    Is this thick enough to use for thanksgiving cranberry sauce?
    From the pictures it looks wonderful!

    • Reply
      Sue
      November 19, 2014 at 8:46 am

      Hey Jessica — it’s thicker than cranberry sauce, but I wouldn’t use it that way — this butter is very intense, if you want to use it at Thanksgiving it would be better used as a spread with biscuits or cornbread! I have lots of great cranberry sauce recipes on the blog if you are looking for one, just type in cranberry sauce in the search bar!

  • Reply
    Madeleine
    November 16, 2014 at 3:18 pm

    Can you use a food mill instead of the mesh sieve? I see a strainer works too, but thought I would ask.

    • Reply
      Sue
      November 16, 2014 at 3:42 pm

      I used a metal strainer, just the regular kind Madeleine.

      • Reply
        Sue
        November 16, 2014 at 3:43 pm

        But a food mill would work, too.

        • Reply
          Madeleine
          November 23, 2014 at 12:25 pm

          thanks! It’s in the crockpot now!

  • Reply
    Kim capps
    November 2, 2014 at 9:45 am

    i even put it on my peanut butter toast!

    • Reply
      Sue
      November 2, 2014 at 11:13 am

      !!

  • Reply
    jr
    September 8, 2014 at 3:25 pm

    i love the jars in the picture! where could i buy these please?

  • Reply
    Janet
    August 28, 2014 at 6:54 pm

    Going to try this recipe in the morning. I might throw in orange peels. Can you can these in water bath? I’d like to give them out as gifts during the holidays. Thanks!

    • Reply
      Sue
      August 28, 2014 at 8:26 pm

      You definitely can can them :) Just do as you normally do with the boiling, and they should be fine!

  • Reply
    Phyllis
    January 16, 2014 at 12:02 pm

    Am half way through my third batch. I love this stuff, could take a bath in it if it lasted that long. I’m going to try a water bath so I can keep it longer. Sue never stop with these great recipes.

  • Reply
    Mike
    December 7, 2013 at 5:58 am

    My girlfriend and I made up a batch last weekend, and thought it was great. This weekend, we brought it back out with flatbreads, brie and bleu cheese, just to see which it might go better with for putting out at a party. We were floored! With the brie, and it’s subtle flavors, it came across tart and brought a load of flavor along. With the bleu’s tartness, it came across as sweet and subdued, perfect accompaniment for either. Ultimately, we decided that for the party, we’re just putting both cheeses on the plate, so we can watch people’s faces as they try it either way!

    • Reply
      Sue
      December 7, 2013 at 8:26 am

      Thanks for your comment, Mike. I so glad you liked it, and I can imagine it must have been great with the Brie. I almost hesitated to post the recipe because I was afraid people would find it too tart and intense. I think it is such an unusual flavor experience, especially with cheese. Let me know how the party goes :)

  • Reply
    Laura (Tutti Dolci)
    November 25, 2013 at 9:02 pm

    Such a wonderful color, this would be delicious with muffins or scones!

  • Reply
    Denise @ magnoliaverandah
    November 25, 2013 at 7:45 pm

    How clever of you – such a time saver.

  • Reply
    val
    November 25, 2013 at 6:44 pm

    Cranberry Butter – my life is complete now. I love them both and together must be magical. I will be making this soon.

  • Reply
    charj
    November 25, 2013 at 12:14 pm

    Can the cranberry butter be frozen?

    • Reply
      Sue
      November 25, 2013 at 12:42 pm

      I don’t honestly know since I haven’t tried, but since cranberries freeze well, I’m thinking it would be fine.

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  • Reply
    Sherry Libby
    November 25, 2013 at 11:43 am

    I must try this. I make a Cranberry Amaretto Chutney but this sounds divine. I will definitely double it as I like to give things like this as little thank you gifts. Thank you.

    • Reply
      Sue
      November 25, 2013 at 5:44 pm

      If you double it, Sherry, just be aware that the second stage of cooking will take a bit longer, so plan accordingly.

  • Reply
    Tricia @ Saving room for dessert
    November 25, 2013 at 9:32 am

    Wow Sue – another beautiful jar of awesomeness! You know this might be good added to a little buttercream icing tucked in between two macaron cookies – and what a gorgeous color. It certainly does look silky :) Hope you have a blessed Thanksgiving!

    • Reply
      Sue
      November 25, 2013 at 5:45 pm

      You’re right, because it’s so intense you can use it as cranberry flavoring. Happy Thanksgiving to you, Tricia!

  • Reply
    Kate
    November 25, 2013 at 7:32 am

    I’ve got a bag of cranberries in my fridge that I’ve not known what to do with! Do you think halving this recipe would work? I was thinking could cause burning/drying out. This looks so delicious, I can’t wait to try it out.

    • Reply
      Sue
      November 25, 2013 at 8:36 am

      Hi Kate— I originally made it with a little more than a bag, and it worked, but you won’t need as long for the final crockpot reducing. You might even be better to do that in a small saucepan on the stove for such a small amount.

      • Reply
        Kate
        November 25, 2013 at 3:08 pm

        Thanks- I did reduce it in a pot, turned out just wonderful! I’m thinking cornbread needs to be made to use this on tonight. I imagine this will be the perfect spread for leftover Thanksgiving sandwiches! Thanks for the recipe!

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