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
    November 21, 2021 at 8:30 pm

    5 stars
    Made this exactly as written today and I can’t stop eating it. Ate more than a few spoonfuls after it went through the sieve. Burned my bottom lip and my tongue. Worth it. After I put it into jars I used Hawaiian sweet rolls to wipe the crockpot clean because I didn’t want to waste any of it. This is not going to make it to Thanksgiving. Thank you for posting this recipe!!

  • Reply
    Alicia Durbin
    November 6, 2021 at 8:06 am

    I’ve made this a lot and my husband loves it!!! How long can you store what you’ve canned?

  • Reply
    Ann Marie Ward
    September 24, 2021 at 6:32 pm

    Hi Sue, I made cranberry jam today. I used 1kg bag of frozen cranberries, doubled everything else and used apple juice. After rinsing all ingredients went in the crockpot. Because my berries were frozen it took longer to cook. My husband used our immersion blender and there was very little solids to discard. Made 4 small jars, 3 for giveaways (maybe) and 1 for us. Jam is tart, glad I didn’t put in lemon zest. Just joined your site and I’m going to try your microwave apple cranberry one next. Thanks

    • Reply
      Sue Moran
      September 25, 2021 at 7:03 am

      Welcome in Ann Marie, and glad you loved the cranberry butter!

  • Reply
    February 2, 2021 at 4:26 am

    Hi can I use apple juice or orange juice instead of apple cider ? Where I live I can not find apple cider?

  • Reply
    Sally Dishman
    October 17, 2020 at 12:01 pm

    Can I quadruple this recipe for multi-gift giving?

    • Reply
      October 17, 2020 at 12:04 pm

      The problem is, it would take forever to make, I suggest doing smaller batches!

  • Reply
    October 10, 2020 at 8:50 pm

    4 stars
    I love this recipe and it’s very easy to make. Two questions though:
    1. How do you keep it from forming the skin on top of it during the last 2 hours. It wouldn’t blend back in with the sauce.
    2. Which brown sugar do you use – Light, Regular, or Dark?

  • Reply
    September 2, 2020 at 4:48 am

    Can I cook on stove top instead of crockpot?

    • Reply
      September 2, 2020 at 4:49 am

      Yes! Just watch it toward the end so it doesn’t scorch.

  • Reply
    Lisa Collurafici
    April 26, 2020 at 10:51 am

    Can this be frozen?

    • Reply
      April 26, 2020 at 11:01 am

      Yes, for sure.

    • Reply
      September 20, 2020 at 7:15 am

      Thanks for asking this question

  • Reply
    January 29, 2020 at 3:34 pm

    Do you have to thaw the frozen cranberries first?

    • Reply
      January 29, 2020 at 6:47 pm

      No, there’s no need to thaw.

  • Reply
    January 26, 2020 at 3:12 am

    Can dried cranberries be used instead of fresh?

    • Reply
      January 26, 2020 at 8:27 am

      No unfortunately they won’t work Pam, but do check your freezer aisle, because frozen cranberries will work.

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