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 ~ and be sure to can some for holiday gifts!
This zingy 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, 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.
Reader Rave ~
“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!” ~Trey
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
- 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.
- If you would like to can this recipe, spoon the hot mixture into sterile jars and boil in a water bath canner for 15 minutes.
- Makes about 2 cups.
Notes
187 Comments
Sally Dishman
October 17, 2020 at 12:01 pmCan I quadruple this recipe for multi-gift giving?
Sue
October 17, 2020 at 12:04 pmThe problem is, it would take forever to make, I suggest doing smaller batches!
Barbara
October 10, 2020 at 8:50 pmI love this recipe and it’s very easy to make. Two questions though:
1. How do you keep it from forming the skin on top of it during the last 2 hours. It wouldn’t blend back in with the sauce.
2. Which brown sugar do you use – Light, Regular, or Dark?
Chris
September 2, 2020 at 4:48 amCan I cook on stove top instead of crockpot?
Sue
September 2, 2020 at 4:49 amYes! Just watch it toward the end so it doesn’t scorch.
Lisa Collurafici
April 26, 2020 at 10:51 amCan this be frozen?
Sue
April 26, 2020 at 11:01 amYes, for sure.
Heather
September 20, 2020 at 7:15 amThanks for asking this question
DIANA C WILLIAMS
January 29, 2020 at 3:34 pmDo you have to thaw the frozen cranberries first?
Sue
January 29, 2020 at 6:47 pmNo, there’s no need to thaw.
Pam
January 26, 2020 at 3:12 amCan dried cranberries be used instead of fresh?
Sue
January 26, 2020 at 8:27 amNo unfortunately they won’t work Pam, but do check your freezer aisle, because frozen cranberries will work.
Maya
January 1, 2020 at 7:31 amThank you for your recipe. I simply love it! I just tweaked it a little to make it my own.
I made it over the stove with epicure mulling spices, 1/2 of a freshly squeezed lemon, some ginger and 1 more cup of brown sugar. I blended it but did not strain it as I enjoy some chunky bits in the butter.
Thank you so much for sharing and I will definitely be checking out your other recipes … Just when I thought I didn’t enjoy hanging out in the kitchen ???
Sue
January 1, 2020 at 7:32 amOh good, I’m glad I could tempt you back into the kitchen!
Rachel
December 29, 2019 at 10:18 amHow long does this last in the fridge? Can you make extra and freeze it?
Sue
December 29, 2019 at 10:21 amIt will last a few weeks, and yes, you can absolutely free it, for sure.
JH
December 24, 2019 at 12:20 pmThese recipes are AMAZING!! Easy to make. Everyone loves them both.
Jess
November 26, 2019 at 7:46 amI LOVE this recipe I have made it the past 3years and ever time it’s a hit! I tweak it a bit by adding a pear stuck with cloves, and a dash of nutmeg and ginger. Thanks for sharing this awesome recipe it will forever be a holiday favorite?
Sue
November 26, 2019 at 9:38 amI love to hear that Jess, thanks!
Sherrie Conway
November 26, 2019 at 3:06 amCould you use honey instead of brown sugar
Sue
November 26, 2019 at 4:45 amYes, definitely. Or maple syrup.
Elaine Toth
November 25, 2019 at 5:50 pmI don’t have food processor, what do you suggest. This sounds really yummy
Sue
November 25, 2019 at 6:06 pmFor a silky butter you need some way to puree the berries, you can use a blender, or maybe you can crush them by hand in some way.
ML
November 17, 2019 at 10:23 pmThank you for sharing this recipe. I love it when it’s fresh cranberry season and I get so excited when I see the 2-lb-bags of fresh cranberries at Costco that most of the time I panic-buy them and end up with too many cranberries than I need. I saw your recipe tonight, and tried it in my instant pot (IP), 20 mins high pressure cook then quick release. I blended it without the cinnamon stick, but i still have some thin strands left. Will have to blend it longer on the next batch. Then put it back in IP with the same cinnamon stick and sauteed it high for 10 mins with some stirring, then i mistakenly left it on sautee medium for another 10 mins and the bottom part burned. I rescued some on top and was able to save a cup. I also used clementine juice about half a cup, zest of 4 clementines, and half a cup vinegar. I like that this is tart, i will substitute this to the raspberry jam in my mother in law’s raspberry crumb bars. The tartness will complement the sweet chocolate layer. I will try this again and will definitely have to watch it during the reduction process. Will also try other spices like ginger as suggested by other readers. Thank you again for this recipe! I cant wait to give some to my neighbors for Thanksgiving!
By the way, I like the jars you use on the pictures, do you mind sending me a link? Can I use the same jars for canning? I have not tried canning anything before and will have to find some videos on youtube about it.
Sue
November 18, 2019 at 8:24 amSure ML, the Weck jars can be found here.
These jars can be used for canning.
Elaine Hughes
November 14, 2019 at 5:31 pmI made a 1/2 sized batch in my mini crockpot. It’s fantastic! It made not quite 4 of the 1/2 cup jars. Very easy and my 6 year old loves it. We will make a full sized batch for the holidays for gifts. I may try making it with orange peel next time.
Jana Hudson
November 14, 2019 at 2:26 pmI added about 1/2 extra brown sugar..thickened it on the stove
Sue
November 14, 2019 at 10:14 am? Immersion blender do the trick to pulverize it into a paste to cook down? Thanks
Sue
November 14, 2019 at 12:37 pmYes, that will work.
Debra
November 10, 2019 at 10:08 amHas anyone tried this with orange juice instead of apple cider?
Sue
November 10, 2019 at 10:09 amThat’s a great idea.
Virginia
November 29, 2019 at 5:56 pmHi….I used part cider and part fresh tangerine juice. Delicious!
Julia
October 26, 2019 at 8:45 amEvery year I try to make cranberry sauce. Last year, my sister, who hates cranberry sauce and is forced to try it every year and hates it every year, sent me this recipe and requested I try this instead. Everyone, including my cranberry hating sister, loved it!!! We are still a month and a half away from Thanksgiving and I’ve been informed that this cranberry butter is expected!!! It’s definitely a hit!
Sue
October 26, 2019 at 9:00 amOh I love that I’ve converted a new cranberry fan, thanks Julia.
Laurie
October 14, 2019 at 11:36 amCan this recipe be made other than in a crockpot?
Sue
October 14, 2019 at 12:21 pmAbsolutely, just do it on the stove, it will be quicker, but you’ll have to watch it toward the end to prevent scorching.
Tina Hammer
September 3, 2019 at 2:35 pmCan frozen cranberries be used? Thanks!
Sue
September 3, 2019 at 3:05 pmYes, for sure!
Deena
June 5, 2019 at 1:37 pmCan this be canned?
Sue
June 5, 2019 at 1:45 pmYes, you can ‘can’ it in a water bath for 10 minutes.
Carla
January 6, 2019 at 3:16 pmI didn’t strain at all,cannot tell any peels or seeds once my great machine blended. I added orange zest and a half a cup more brown sugar. delish
Sue
January 6, 2019 at 3:41 pmAll the fabulous new kitchen blenders do such a good job!
Carol Ann
December 29, 2018 at 10:52 amCan you use apple juice?
Sue
December 29, 2018 at 4:43 pmYes, that will work fine in place of the cider.
Jen
December 20, 2018 at 12:06 pmGosh, I hate to just toss out the leftover solids . . . Wonder if they could be used somehow in cooking chicken or pork . . .
Sue
December 20, 2018 at 12:44 pmI don’t know, Jen, as I remember there’s just a little bit and that tends to be cranberry peel and seeds that wouldn’t be too useful.
Mary Schoene
October 5, 2019 at 12:26 pmI fed this leftover peel to my chickens!
Sue
October 5, 2019 at 1:40 pmSmart!
Patti
August 1, 2019 at 9:22 amYou can dry the skins and seeds…Once dry, run them thru your coffee grinder and make a powder. I do that with my tomato skins and seeds ! Hope this helps ! :}
Coby
December 15, 2018 at 1:36 pmThis is delicious! I spread it on a cranberry walnut bread- SO good! I used an immersion blender to purée it, and found there were no chunks to strain. So I just put it all back into the crockpot at added a little pinch of salt. Delicious recipe!
Sue
December 15, 2018 at 2:23 pmThanks Coby, I’m so glad it worked so well for you.
Lynnae
December 10, 2018 at 3:50 amMy 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
Sue
December 10, 2018 at 7:09 amIt 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.
Trey
December 6, 2018 at 12:14 pmOkay 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!
Janelle
December 2, 2018 at 12:37 pmAfter 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.
Sue
December 2, 2018 at 1:39 pmI’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.
CindyR
July 31, 2019 at 5:28 amWhen making butters in a crock pot you usually start on high for one hour to get it HOT! Reduce the heat to lowest, yes lowest setting after that. You will get build up on the sides and a skin on the top. The skin can be folded back in…the build up on the sides shouldn’t be burnt, scrap and turn in. I can see this being canned…my elevation is 1300 feet and I would gentle boil in water bath for 10 minutes and keep in canner after turn off heat for 5…then remove to set on cupboard for 24 hours. I make butters.
CindyR
July 31, 2019 at 5:36 amThis butter should go all night for up to 24 hours after you reduce to low. Put the lid on at an angle so the steam is allowed to escape…this is how it reduces. I also would use an immersion blender when I feel it has reduced enough and use the blender when the mixture is hot. When done turn crock back on low to keep hot while canning. If just freezing no need to continue to keep hot, put it in containers and freeze.
Debbie
November 19, 2018 at 7:09 pmLove this cranberry butter! Process is long & occassional stirring is a must, but well worth the process. Added to my personal recipe box!
Alicia
November 18, 2018 at 4:09 pmWhat do you use Cranberry butter for?
Sue
November 18, 2018 at 4:58 pmI 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.
Nan
November 13, 2018 at 2:54 pmI 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
Sue
November 13, 2018 at 3:30 pmYes, definitely cook it some more if you can, it should thicken up fine.
Nan
December 1, 2018 at 10:09 pmIt was fine and very popular at the fair!
amber pauls
November 11, 2018 at 11:07 amI 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?
Gayla Williams
December 5, 2018 at 2:22 pmI too would love to know if you can use cranberry juice.
Sue
December 5, 2018 at 3:42 pmDo 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.
But if you mean can you use juice in place of the cranberries, then no, you need the whole berries for this.
Ma
December 30, 2018 at 5:50 amTo make “butter” you have to have the berry solids. If you just use juice, you end up with jelly.
Sue
December 30, 2018 at 7:12 amI think she was asking about replacing the little bit of apple cider in the recipe Ma.
Kathy Ihli
November 7, 2018 at 4:53 pmOH 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
Sue
November 7, 2018 at 5:13 pmI adore cranberries Kathy, so I think you’ll find some good inspiration here 🙂
Janet
November 5, 2018 at 10:55 amCould you use an immersion blender instead of the food processor ?
Lorrie MN Keating
November 3, 2018 at 10:39 amCan 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?
Sue
November 3, 2018 at 11:24 amThis will freeze well Lorrie.
Theresa
November 2, 2018 at 12:35 pmTo make the cranberry butter as a preserve do you do a hot water bath after it’s jarred?
Thanks
sally
October 31, 2018 at 5:22 pmHave 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?
Sue
October 31, 2018 at 5:56 pmYou should be able to use any sweetener you like in this Sally.
Clarice B Boyd
October 31, 2018 at 11:11 amcan you can this spread after it done?
Amber
October 17, 2018 at 4:09 pmI just made this but didnt have cinnamon sticks so i added 1 teaspoon of ground cinnamon instead…hope that works. It smells amazing. Never really tried cranberries other then in juice but someone had given me a bunch of fresh ones so figured why not find a recipe to use them in. This looked easy enough and didnt call for to much. Crossing my fingers it turns out. Its on the second 2 hr cook time now
Luci
October 9, 2018 at 12:09 pmThinking of changing the apple cider to orange juice as I love cranberry orange flavor. Would I just use vanilla extract instead of cinnamon stick or nothing else.
Sue
October 9, 2018 at 12:52 pmI think that sounds great, you could still use a cinnamon stick, and how about some orange peel? (You’d remove the orange peel afterwards, just like the cinnamon.)
Patti
August 1, 2019 at 9:28 amNow that sound So Good !!! Love orange and cranberry relish !
Megan
May 28, 2018 at 1:20 pmWhat would be the best way to can this? Steam can or pressure can? I make apple butter and can it by boiling the jars and they seal on their own. I’m just not sure with cranberries.
Brenda
February 17, 2018 at 10:04 amFound on Pintrest. Love cranberries. Im going to go make it right this very minute. Thanks for posting this
Sue
February 17, 2018 at 10:39 amHave fun!
Casie Fariello
February 2, 2018 at 7:39 amOk, so I have made a batch of this and it is a family favorite already. I want to spice it up a bit since I have some jalapeños in their fridg that I want to use? What do you think? Cook with the cranberries the whole time or the second cook?
Sue
February 2, 2018 at 9:22 amHmmm, interesting idea. I would be tempted to mince the jalapenos and add them in at the very end.
Hannah Keir
December 10, 2017 at 6:49 amI make this in large batches and can it. My family loves this year round in place of jam. Also I use maple syrup in place of the brown sugar and it’s delicious!
Sue
December 10, 2017 at 8:14 amWhat a lucky family! The maple syrup sounds so good, I’ll have to try it that way next time, thanks Hannah!
Deb
December 14, 2017 at 6:45 pmHow can I ‘translate’ this recipe to an instant pot?
Sue
December 14, 2017 at 7:02 pmI’m not completely sure, Deb, since I haven’t used one yet, but I assume you would do the same steps but they would be shorter. Let me know if you try!
Amy
December 16, 2017 at 3:37 pmI made this tonight in my Instant Pot. I did 20 mins high pressure and a quick release.
Sue
December 16, 2017 at 3:40 pmThanks Amy!
Katrina
December 9, 2017 at 3:13 amI found it easier to blend with a hand mixer if you have one right in the crock pot then strain 🙂
Cristen
November 21, 2017 at 7:43 pmSo, I only had a tiny (probably what most would consider half) of a cinnamon stick in the pantry to use. And, despite your many reminders, I forgot to take it out before processing. Cue moment of panic. But- either I just love cinnamon, the tiny half stick was not so strong, or my food processor did an outstanding job as a spice grinder, because it tastes just fine to me thankfully!!! This is going to be amazing to spread on crescent rolls at Thanksgiving!
Sue
November 21, 2017 at 8:09 pmThat’s great to know, Cristen, and I bet the flavor was pretty awesome. The main reason I remind readers to take the cinnamon stick out is so you don’t break your processor/blender ~ so you must have one of the good ones! Have a wonderful holiday 🙂
Jessica
November 20, 2017 at 7:16 pmI really love this recipe. It’s my go to for the holidays??the only thing I do differently is after putting the cranberry puree back into the crockpot I add a little Nutmeg & Ginger. It’s fantastic I’ve been making it for 3yrs now. It’s not holiday dinner unless we have this cranberry sauce?
Sue
November 20, 2017 at 8:13 pmThat’s so nice to hear, Jessica, it makes me really happy to know that my recipe is a part of your holiday tradition 🙂 Have a wonderful season!
Susan Oven
November 7, 2017 at 7:34 amI am going to make this for Thanksgiving. How long will these keep in the refrigerator?
Sue
November 7, 2017 at 7:46 amAt least a month, Susan.
AnnMarie
November 5, 2017 at 6:41 amI made a batch of this and canned two jars and refrigerated the rest. The bowl in the refrigerator is completely gone and the first jar is opened (was thinking I would have it for Thanksgiving…..). Another batch now in the crockpot. I put the stick cinnamon but also added about 1-1/2 tsp more because I like more of the cinnamon flavor in the background. It is a huge hit! Going to try your other recipes next.
Sue
November 5, 2017 at 6:47 amI’m so glad, AnnMarie, isn’t it the most intense flavor ever? I think it’s so great to have a few jars on the table at Thanksgiving, people will fight over it! I bet the extra cinnamon is delish. Happy Holidays 🙂
Von
December 2, 2017 at 6:35 pmHow do you decide how long to do the canning hot bath?
KAREN
October 20, 2017 at 2:00 pmIs there a substitute for Apple Cider?
Sue
October 20, 2017 at 2:34 pmYes, you can use almost any liquid, Karen, even water.
Sarah
October 12, 2017 at 10:15 amThis looks great! I want to make it ahead of Thanksgiving just to have one less thing to do the day of. Do I serve it warm or cold? (This may be a dumb question but I’m new to cooking)!
Sue
October 12, 2017 at 10:18 amThis recipe is used like apple butter, Sarah, so it would be served cold, and you can spread it on toast, biscuits, etc. It’s also great as a side condiment for Thanksgiving. Good luck!
Harlee
September 10, 2017 at 7:47 pmMade it and Love the cranberry butter. My grandson, who doesn’t like cranberries ate this up! Cranberries are due into the stores soon and I look forward to making LOTS of this yummy treat!
I would like to know if Katie had any luck canning it? Have you heard any more form her?
Thank you!
Sue
September 10, 2017 at 7:52 pmI think you can can this without problem, Harlee, I would process in boiling water for 10 minutes.
Ray
November 21, 2017 at 5:09 amFreshly extracted, unsweetened cranberry juice is valued between 2.3 and 2.5 on the pH scale, i’d add a splash of apple cider vinegar (or some lemon juice), to raise it slightly, this should make it shelf stable as its only safe to water bath high acidic foods. Ball typically calls for fruit butters to be water bathed for 15 minutes for pints, 10 minutes for half-pints.
As for me, I hate the taste of cranberry’s, but I will probably make this as my wife and daughter love them.
Sue
November 21, 2017 at 7:11 amThanks Ray, hope your wife and daughter love it!
William Shoemaker
February 10, 2017 at 4:38 pmHi 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
Sue
February 10, 2017 at 5:34 pmThanks 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 🙂
Christina
December 23, 2016 at 11:45 amI 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?
Sue
December 23, 2016 at 11:49 amKeep 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!
Amber
November 23, 2016 at 1:44 pmI 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!
Sue
November 23, 2016 at 2:02 pmHappy Thanksgiving Amber – hope the family enjoys it!
Denise
October 11, 2016 at 2:39 pmCan you use dried cranberries?
Sue
October 11, 2016 at 4:30 pmNo, 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.
Carla
October 12, 2016 at 11:28 pmHow long do you cook thiis? I must have missed this in the post.
Sue
October 13, 2016 at 7:40 amIt’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.
Cassi
September 29, 2016 at 6:37 amDo you think you can water bath process this to make it shelf stable?
Sue
September 29, 2016 at 7:20 amI assume you can, Cassi, I would process it for 10 minutes.
Laura
December 6, 2015 at 12:27 pmJust wondering if I can use regular cinnamon as I do not have sticks – if so, how much would you suggest?
Sue
December 6, 2015 at 2:13 pmWell, probably just a bit because the flavor will get concentrated as the puree reduces, start with 1/2 tsp?
Amy
December 5, 2015 at 1:38 pmThis sounds terrific! How many jars (and what size?) does this recipe make?
Sue
December 5, 2015 at 2:35 pmHonestly 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!
Deborah
November 29, 2018 at 2:27 pmI just made this recipe the other day. I used a Vita Mix which purées very well. I did not waste anything by straining so therefor got 4 pint canning jars & some extra for the fridge. I also found it extremely sour so added at least double the sugar. These factors probably are the reason for me having more quantity. I also did a canning in water process to make sure it keeps longer. Hope this helps anyone’s concerns.
Mimi
November 24, 2015 at 9:36 amCranberries in crockpot! Made the NewYork cheesecake from Pintrest, will serve this on top……can’t wait !
Sue
November 24, 2015 at 10:38 amMmmmmmm
Chelaine
November 15, 2016 at 3:35 pmThat is a great idea!
[email protected]
November 17, 2015 at 5:31 amI absolutely love this cranberry butter – I could eat it with everything! Thanks for the awesome recipe 🙂
meagan
November 11, 2015 at 9:18 amIs there another way to appropriately puree this without a food processor? Would a handheld mixer or magic bullet work?
Sue
November 11, 2015 at 11:27 amThe bullet, probably, the hand held mixer, no. If you have an immersion blender that would work, and they are very inexpensive.
Tania
November 9, 2015 at 10:48 pmI 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.
Sue
November 10, 2015 at 6:43 amIt’s perfect for that, Tania – enjoy 🙂
Katie Short
November 12, 2015 at 4:12 amYes! 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!
Mary
October 31, 2015 at 8:53 pmI 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
Sue
November 1, 2015 at 6:38 amHmmmmm, not too sure. Might be better to save your jellied cranberries and start from fresh.
Jenny
October 26, 2015 at 1:58 pmSo 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.
Sue
October 26, 2015 at 3:02 pmI 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.
Katie Short
November 12, 2015 at 4:27 amIt 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.
Sue
November 12, 2015 at 8:26 amThanks for weighing in, Katie!
Kim
November 10, 2016 at 6:38 amIt 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.
Karla Curry
September 12, 2015 at 1:51 pmI 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!
Sarah
October 30, 2015 at 1:20 pmdid you find the skins to add too much texture to the end result?
Sue
October 30, 2015 at 2:16 pmI 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.
Sarah
November 9, 2015 at 5:50 pmI 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!!
michelle
March 11, 2015 at 2:57 pmHow 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.
Sue
March 11, 2015 at 3:13 pmYou 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.
Rose
December 11, 2014 at 2:19 pmHi! 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…
Sue
December 11, 2014 at 2:46 pmI would think either one would be ok, the grape juice would probably be my choice.
Domna
December 8, 2014 at 6:25 amCan this be made with honey instead of brown sugar?
Sue
December 8, 2014 at 7:26 amYou could certainly give it a try, Donna, I don’t see why not. Let us know how it turns out 🙂
Pat
December 1, 2014 at 2:58 pmI 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.
Sue
December 1, 2014 at 5:04 pmI 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!
Annmarie
November 24, 2014 at 6:04 amCan this be canned?
Sue
November 24, 2014 at 6:37 amI believe so, Annmarie!
Kim
November 22, 2014 at 7:26 pmI 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! : /
Sue
November 22, 2014 at 8:43 pmGood for you — I hope the crowd likes it!
Jessica
November 19, 2014 at 8:22 amIs this thick enough to use for thanksgiving cranberry sauce?
From the pictures it looks wonderful!
Sue
November 19, 2014 at 8:46 amHey 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!
Madeleine
November 16, 2014 at 3:18 pmCan you use a food mill instead of the mesh sieve? I see a strainer works too, but thought I would ask.
Sue
November 16, 2014 at 3:42 pmI used a metal strainer, just the regular kind Madeleine.
Sue
November 16, 2014 at 3:43 pmBut a food mill would work, too.
Madeleine
November 23, 2014 at 12:25 pmthanks! It’s in the crockpot now!
Kim capps
November 2, 2014 at 9:45 ami even put it on my peanut butter toast!
Sue
November 2, 2014 at 11:13 am!!
jr
September 8, 2014 at 3:25 pmi love the jars in the picture! where could i buy these please?
Sue
September 8, 2014 at 4:49 pmHi jr…they are Weck jars…you can go to their website, and also you can find them on Amazon (http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=weck%20jars&linkCode=as2&tag=thvifrthgris-20&linkId=U7IQNXRTNLLOUTTM)
Janet
August 28, 2014 at 6:54 pmGoing 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!
Sue
August 28, 2014 at 8:26 pmYou definitely can can them 🙂 Just do as you normally do with the boiling, and they should be fine!
Phyllis
January 16, 2014 at 12:02 pmAm 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.
Mike
December 7, 2013 at 5:58 amMy 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!
Sue
December 7, 2013 at 8:26 amThanks 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 🙂
Laura (Tutti Dolci)
November 25, 2013 at 9:02 pmSuch a wonderful color, this would be delicious with muffins or scones!
Denise @ magnoliaverandah
November 25, 2013 at 7:45 pmHow clever of you – such a time saver.
val
November 25, 2013 at 6:44 pmCranberry Butter – my life is complete now. I love them both and together must be magical. I will be making this soon.
charj
November 25, 2013 at 12:14 pmCan the cranberry butter be frozen?
Sue
November 25, 2013 at 12:42 pmI don’t honestly know since I haven’t tried, but since cranberries freeze well, I’m thinking it would be fine.
Sherry Libby
November 25, 2013 at 11:43 amI 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.
Sue
November 25, 2013 at 5:44 pmIf you double it, Sherry, just be aware that the second stage of cooking will take a bit longer, so plan accordingly.
Tricia @ Saving room for dessert
November 25, 2013 at 9:32 amWow 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!
Sue
November 25, 2013 at 5:45 pmYou’re right, because it’s so intense you can use it as cranberry flavoring. Happy Thanksgiving to you, Tricia!
Kate
November 25, 2013 at 7:32 amI’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.
Sue
November 25, 2013 at 8:36 amHi 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.
Kate
November 25, 2013 at 3:08 pmThanks- 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!