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Cranberry Butter (jam) made in the crockpot | Creamy & smooth - bright, bold, sweet & tart | Delicious condiment | www.craftycookingmama.com

Cranberry Butter

Amanda
Cranberry Butter made in the crockpot. Creamy & smooth - bright, bold, sweet & tart.
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course condiments
Servings 2 cups

Ingredients
  

  • 2 - 12 oz bags cranberries fresh or frozen, rinsed
  • 1 cup packed brown sugar
  • 1 cinnamon stick
  • 1 cup apple juice or cider

Instructions
 

  • Add all the ingredients in a crock pot and stir to combine. Cook on high for about 2 hours or until cranberries are softened.
  • Remove the cinnamon stick, set aside.
  • In 2-3 separate batches, run the mixture thru a food processor for a minute or two.
  • Pour the pureed cranberry thru a mesh sieve. Press with spatula or spoon to force puree through. Discard seeds/solids.
  • Pour the pureed cranberry and cinnamon stick back into the crock pot.
  • Cook on high with the lid ajar. Cook for about 2 hours or until thickened, stirring occasionally. Try to avoid forming a "skin" on top. I stirred mixture about every 20 minutes or so.
  • Pour cranberry butter in jars and store in fridge. Cranberry butter should keep for about a month. Enjoy :)