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Crockpot Cranberry Butter
Crock Pot Cranberry Butter is a silky fruit butter made right in the crock pot ~ slather it on everything from biscuits to turkey sandwiches!
Cook Time
4 hrs
Total Time
4 hrs
Servings: 2 cups
Calories: 40 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
Notes
- If you would like to make this on the stove top, use a medium heavy duty non-reactive saucepan and work over medium heat. It will take you about 5 minutes of boiling for step 1. Then for step 4, it will take about 20 minutes or so. Stay with your cranberry butter so it doesn't scorch.
- Be sure to remove the cinnamon stick before pureeing the cooked cranberries...I learned the hard way!
- If you would like to can this cranberry butter follow safe canning instructions: pour boiling hot butter into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. See National Center for Home Food Preservation for more details.
Nutrition Information
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
Monounsaturated Fat
0.004g
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%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 40
% 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.