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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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 1, 2020 at 7:31 am

    5 stars
    Thank 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 ???

    • Reply
      January 1, 2020 at 7:32 am

      Oh good, I’m glad I could tempt you back into the kitchen!

  • Reply
    December 29, 2019 at 10:18 am

    5 stars
    How long does this last in the fridge? Can you make extra and freeze it?

    • Reply
      December 29, 2019 at 10:21 am

      It will last a few weeks, and yes, you can absolutely free it, for sure.

  • Reply
    December 24, 2019 at 12:20 pm

    5 stars
    These recipes are AMAZING!! Easy to make. Everyone loves them both.

  • Reply
    November 26, 2019 at 7:46 am

    5 stars
    I 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?

    • Reply
      November 26, 2019 at 9:38 am

      I love to hear that Jess, thanks!

  • Reply
    Sherrie Conway
    November 26, 2019 at 3:06 am

    Could you use honey instead of brown sugar

    • Reply
      November 26, 2019 at 4:45 am

      Yes, definitely. Or maple syrup.

  • Reply
    Elaine Toth
    November 25, 2019 at 5:50 pm

    I don’t have food processor, what do you suggest. This sounds really yummy

    • Reply
      November 25, 2019 at 6:06 pm

      For 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.

  • Reply
    November 17, 2019 at 10:23 pm

    5 stars
    Thank 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.

    • Reply
      November 18, 2019 at 8:24 am

      Sure ML, the Weck jars can be found here.
      These jars can be used for canning.

  • Reply
    Elaine Hughes
    November 14, 2019 at 5:31 pm

    5 stars
    I 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.

  • Reply
    Jana Hudson
    November 14, 2019 at 2:26 pm

    4 stars
    I added about 1/2 extra brown sugar..thickened it on the stove

  • Reply
    November 14, 2019 at 10:14 am

    ? Immersion blender do the trick to pulverize it into a paste to cook down? Thanks

    • Reply
      November 14, 2019 at 12:37 pm

      Yes, that will work.

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