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
Has anyone tried this with orange juice instead of apple cider?
That’s a great idea.
Hi….I used part cider and part fresh tangerine juice. Delicious!
Every 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!
Oh I love that I’ve converted a new cranberry fan, thanks Julia.
Can this recipe be made other than in a crockpot?
Absolutely, just do it on the stove, it will be quicker, but you’ll have to watch it toward the end to prevent scorching.
Can frozen cranberries be used? Thanks!
Yes, for sure!
Can this be canned?
Yes, you can ‘can’ it in a water bath for 10 minutes.
I 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
All the fabulous new kitchen blenders do such a good job!
Can you use apple juice?
Yes, that will work fine in place of the cider.
Gosh, I hate to just toss out the leftover solids . . . Wonder if they could be used somehow in cooking chicken or pork . . .
I 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.
I fed this leftover peel to my chickens!
Smart!
You 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 ! :}
This 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!
Thanks Coby, I’m so glad it worked so well for you.
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
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.