Easy Crock Pot Cranberry Butter




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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!

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.

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.

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
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80 ratings

Yield: makes about 2 cups

Crockpot Cranberry Butter

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!

 

don’t forget to pin this easy 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! #cranberries #cranberrybutter #applebutter #crockpotapplebutter #Thanksgiving #cranberrysauce #cranberryjam #smallbatchjam #refrigeratorjam #cranberryrecipe

 

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143 Comments

  • Reply
    Lynnae
    December 10, 2018 at 3:50 am

    My daughter made the cranberry butter and it is fantastic. We served it at an open house at our grocery store. Can this be canned with a hot water bath

    • Reply
      Sue
      December 10, 2018 at 7:09 am

      It can be canned if it has a ph level of 4.6 or lower. Since I made this as a small batch refrigerator recipe, I’m not sure about the ph. Cranberries are acidic, so it’s worth testing. You can also freeze it for longer storage.

  • Reply
    Trey
    December 6, 2018 at 12:14 pm

    Okay so I love my cranberry sauce and eat it through the holidays but now that I have found this recipe I have already made it twice and had it devoured each time maybe a little more by myself than my family. Lol. I may just need to make this once a month because it is wonderful!

  • Reply
    Janelle
    December 2, 2018 at 12:37 pm

    After all that work, mine burned in crockpot when I returned it for thickening. Yes, I stirred several times, but each time I went back to it (every 10-15 min) it was burned on the sides and sometimes the top even had a ‘skin’ on it, all of which is now mixed into the butter. For me it turned out to be a waste of contents, time and effort. Not to mention it never thickened at all except for the burned parts. Very disappointed in this one.

    • Reply
      Sue
      December 2, 2018 at 1:39 pm

      I’m so sorry to hear this didn’t work for you Janelle. I wonder if your crockpot runs high in temperature. Some people have luck with cooking the butter on the stove top for the final thickening, so you can be right there to control any sticking issues.

  • Reply
    Debbie
    November 19, 2018 at 7:09 pm

    Love this cranberry butter! Process is long & occassional stirring is a must, but well worth the process. Added to my personal recipe box!

  • Reply
    Alicia
    November 18, 2018 at 4:09 pm

    What do you use Cranberry butter for?

    • Reply
      Sue
      November 18, 2018 at 4:58 pm

      I like to use it as a spread for toast, biscuits, and sandwiches, etc. It can be used just like cranberry sauce, as well, on a Thanksgiving table.

  • Reply
    Nan
    November 13, 2018 at 2:54 pm

    I made a double batch of this today and it is a little too thin. I did not leave the top off the crock pot totally for the 2nd round of cooking. Can I continue to cook it and expect it will thicken up a little more? It is delicious. Made it for the church fair on Saturday

    • Reply
      Sue
      November 13, 2018 at 3:30 pm

      Yes, definitely cook it some more if you can, it should thicken up fine.

      • Reply
        Nan
        December 1, 2018 at 10:09 pm

        It was fine and very popular at the fair!

  • Reply
    Crock Pot Cranberry Butter - HouseKeeperMag.com
    November 13, 2018 at 5:17 am

    […] Cranberry Butter – my life is complete now. I love them both and together must be magical. I will be making this soon. Full recipe below. Crock Pot Cranberry Butter […]

  • Reply
    amber pauls
    November 11, 2018 at 11:07 am

    I made this and it turned out great. didnt have cinnamon sticks so i used a teaspoon of ground cinnamon..and also added some extra brown sugar to lessen the very tart taste like other said they did. A co worker loves it and wants to make it and asked if you could use cranberry juice instead of fresh cranberries…does any one know that answer?

    • Reply
      Gayla Williams
      December 5, 2018 at 2:22 pm

      I too would love to know if you can use cranberry juice.

      • Reply
        Sue
        December 5, 2018 at 3:42 pm

        Do you mean in place of the apple juice Gayla? You could, but you might need to add a bit more sugar to sweeten the butter.

  • Reply
    Kathy Ihli
    November 7, 2018 at 4:53 pm

    OH my gosh, I’ve been looking for something new to try with fresh cranberries. I’m so excited!! Our son-in-law loves to put cranberries on his turkey & sandwiches, lol more sauce than turkey!! I’m so happy I saw this!
    Thank you
    Blessings

    • Reply
      Sue
      November 7, 2018 at 5:13 pm

      I adore cranberries Kathy, so I think you’ll find some good inspiration here :)

  • Reply
    Janet
    November 5, 2018 at 10:55 am

    Could you use an immersion blender instead of the food processor ?

  • Reply
    Lorrie MN Keating
    November 3, 2018 at 10:39 am

    Can I just put this in the 1/2 pint Ball jam freezer cups and freeze? I make a freezer peach/apricot jam (using pectin) that I store this way and it lasts for months (or until my neighbors use it up!) Since this is just fruit and sugar, di I really have to water process to keep it?

    • Reply
      Sue
      November 3, 2018 at 11:24 am

      This will freeze well Lorrie.

  • Reply
    Theresa
    November 2, 2018 at 12:35 pm

    To make the cranberry butter as a preserve do you do a hot water bath after it’s jarred?

    Thanks

  • Reply
    sally
    October 31, 2018 at 5:22 pm

    Have you tried this with coconut palm sugar or a product containing stevia. I would like to lower carbs for a cranberry loving diabetic. Anyone have any ideas?

    • Reply
      Sue
      October 31, 2018 at 5:56 pm

      You should be able to use any sweetener you like in this Sally.

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