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
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 ???
Oh good, I’m glad I could tempt you back into the kitchen!
How long does this last in the fridge? Can you make extra and freeze it?
It will last a few weeks, and yes, you can absolutely free it, for sure.
These recipes are AMAZING!! Easy to make. Everyone loves them both.
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?
I love to hear that Jess, thanks!
Could you use honey instead of brown sugar
Yes, definitely. Or maple syrup.
I don’t have food processor, what do you suggest. This sounds really yummy
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.
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.
Sure ML, the Weck jars can be found here.
These jars can be used for canning.
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.
I added about 1/2 extra brown sugar..thickened it on the stove
? Immersion blender do the trick to pulverize it into a paste to cook down? Thanks
Yes, that will work.