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 ~ and be sure to can some for holiday gifts!

crock pot cranberry butter in jars, with spoon

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.

making crock pot cranberry buter

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.

crock pot cranberry butter in small jars, stacked

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

3.57 from 293 votes

Crockpot Cranberry Butter

Crock Pot Cranberry Butter is a 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!
Course condiment, preserves
Cuisine American
Cook Time 4 hours
Yield 2 cups
Author Sue Moran


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


  • 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.

Cook's notes

Be sure to remove the cinnamon stick before pureeing the cooked cranberries...I learned the hard way!
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


crock pot cranberry butter pin


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  • Reply
    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
      August 28, 2014 at 8:26 pm

      You definitely can can them ๐Ÿ™‚ Just do as you normally do with the boiling, and they should be fine!

  • Reply
    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
    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
      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 ๐Ÿ™‚

  • 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
    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
    November 25, 2013 at 12:14 pm

    Can the cranberry butter be frozen?

    • Reply
      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.

  • 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
      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 ๐Ÿ™‚ Hope you have a blessed Thanksgiving!

    • Reply
      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
    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
      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
        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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