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
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?
You should be able to use any sweetener you like in this Sally.
can you can this spread after it done?
I 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
Thinking 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.
I 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.)
Now that sound So Good !!! Love orange and cranberry relish !
What 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.
Found on Pintrest. Love cranberries. Im going to go make it right this very minute. Thanks for posting this
Have fun!
Ok, 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?
Hmmm, interesting idea. I would be tempted to mince the jalapenos and add them in at the very end.
I 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!
What a lucky family! The maple syrup sounds so good, I’ll have to try it that way next time, thanks Hannah!
How can I ‘translate’ this recipe to an instant pot?
I’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!
I made this tonight in my Instant Pot. I did 20 mins high pressure and a quick release.
Thanks Amy!
I found it easier to blend with a hand mixer if you have one right in the crock pot then strain 🙂
So, 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!
That’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 🙂