Crockpot Cranberry Butter
User Reviews
3.7
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Cook Time
4 hrs
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Total Time
4 hrs
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Servings
2 cups
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Calories
40 kcal
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Course
Condiments
-
Cuisine
American
Crockpot Cranberry Butter
Description
This cranberry butter starts with fresh or frozen cranberries cooked in a crockpot with brown sugar, apple cider, and a cinnamon stick. Slow cooking until the berries soften breaks down the fruit, which is then pureed and strained for a silky consistency without seeds or skins. The mixture returns to the crockpot to thicken further, creating a thick, smooth spread.
The flavor balances the natural tartness of cranberries with the sweetness of brown sugar and the warmth of cinnamon, while apple cider adds depth and fruity acidity. The butter spreads easily on toast, muffins, or biscuits and can be incorporated into recipes requiring a concentrated cranberry flavor.
Once cooled and jarred, it keeps refrigerated for up to a month. The recipe also provides stovetop instructions and details for safe canning to preserve for longer storage. Removing the cinnamon stick before pureeing is important to avoid unwanted texture and flavor. Use clean, tightly sealed jars for storage.
Ingredients
- 24 ounces Cranberry fresh or frozen
- 1 cup brown sugar packed
- 1 cinnamon whole 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
- Remove cinnamon stick before pureeing to avoid texture issues.
- Can be made on the stovetop with boiling and simmering steps; watch closely to prevent scorching.
- Store cranberry butter in clean, airtight jars in the refrigerator for up to one month.
- For longer storage, follow safe canning procedures using a boiling water canner and proper jar preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 40kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.04g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 9mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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