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.
Featured Comment:
Vickie
I LOVE LOVE this cranberry butter. I have made it the last two holidays and gave it as gifts last year and am doing it again this year. It is gorgeous in jars and perfectly tart, sweet, and silky on toasted bread, in oatmeal, and on sandwiches!! THANK YOU for my favorite holiday tradition!!
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Crockpot Cranberry Butter
Equipment
- slow cooker
Ingredients
- 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
Nutrition
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
Once it is separated into the jars, can they be frozen so as to keep a little longer (live by myself, but love cranberry flavor)
Yes, definitely!
Also, this makes a great cranberry sauce if you don’t blend it. You might use a little more sugar but it will thicken when cool.
I made this with orange juice and some candied ginger. I use Mexican cinnamon sticks – canela en rama- and it blended just fine in my basic Vitamix. Yummy! I will be making more for holiday gifting
Thanks Sue, love your additions!
This is delicious! For my family, I added a quarter cup more brown sugar and a half teaspoon of vanilla, it is now on our holiday favorites list. Thank you for sharing!
I have used this recipe for years and our family loves it. However we have recently moved to the UK and I cannot find apple cider here. The only ciders here all all alcoholic, is there any good substitute that you have tried. Thanks.
You can use another fruit juice like pear, or orange, or even pomegranate, although that won’t add the sweetness. I think pear or orange juice would be best. Water will also work.
Great recipe! I made it with the Stevia 1:1 “brown sugar” because the Spousal Unit (snicker, husband for you non-military folk) has to lose weight, Doctor’s orders. It turned out great. We both love it. I made a double batch and canned it in the wide-mouthed 8 oz jars. That way I can snag a jar to send home with a friend or relative.
Sue, this looks wonderful. Can you tell me about the jars you have it in?
Yes, those are a small sized Weck jars, you can find them on Amazon, here. They’re a German company that makes canning jars, etc. and they come in all sizes and shapes!
I love orange cranberry, could you add some orange in place of the apple cider? Or, do you ha e another suggestion?
Yes, you can play around with this in lots of ways. Orange juice would be perfect. You can also spice it up with some cinnamon or other spices.
I love this recipe snd I LOVE LOVE this cranberry butter. I have made it the last two holidays and gave it as gifts last year and am doing it again this year. It is gorgeous in jars and perfectly tart, sweet, and silky on toasted bread, in oatmeal, and on sandwiches!! THANK YOU for my favorite holiday tradition!!
Happy Holidays Vicki <3
Have this in my crockpot right now doing its final thickening. I wanted to have enough to give as gifts so I used 5 bags of cranberries, and increased the other ingredients accordingly. I used the food grinder on my Kitchen Aid mixer after removing the cinnamon sticks and it all came out very smooth. It sure smells good! Thanks for sharing your recipe.
If you put the cooked cranberries through a food mill will it be smooth enough do you think?
I think a plain mesh strainer would be better, if you have one. But if all you have is a food mill, then use that, it should be fine.