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When fresh cranberries hit the stores in October and November I always pick up a bag or two. Combined with apples from our tree, this cranberry apple butter has become one of my favorite fall preserving projects. It’s tart, fruity, and a little different from the usual apple butter because the cranberries take center stage. The slow cooker does most of the work once the fruit is cooked and pureed, and the result is a spread worth having in the pantry all winter and tucking into gift baskets when the holidays roll around.
A Simple Preserve
No one needs something complicated and deeply involved this time of year. There’s plenty of parties, feasts, and more happening in fall. This has just a handful of ingredients and comes together easily. The only long part is the cooking down of the puree into a thick butter but that can be relatively hands off.
Fruity without Spice
Most fruit butters include a healthy dose of spice. I skipped the spice in this cranberry apple butter because I wanted to highlight the flavors of the cranberries more than anything. A person could add some cinnamon or other spice as desired – a couple of teaspoons at most.
A Note About the Apples
Use whatever apples you have on hand for this, no need to worry about specific variety. If you like the flavor of it raw, you’ll likely enjoy it here.
No need to peel, just core because you puree the cooked fruit.
Want a plain apple butter instead? Try my spiced maple apple butter recipe to skip the cranberries.
Sweetener Options
I went with maple syrup but honey or plain sugar would work as well. Again use what you have on hand and prefer. Use more or less sweetener to taste.
Slow Cooker for Ease
One could cook this fruit butter down on the stove. Do this over a low heat and stir almost constantly to prevent scorching. For ease, however; cook it down in a slow cooker. Simply leave the lid off and set the slow cooker to high. Stir this mixture occasionally. It will take a couple of hours and won’t need as much attention as it would on the stove.
How to Use Cranberry Apple Butter
This thick and creamy spread is perfect on toast. It’s great in a peanut butter and jelly sandwich. Use it as an alternative to cranberry sauce on those leftover turkey sandwiches. Don’t forget to include it with some sharp cheese and crackers on holiday buffet.
It will also make a great gift. Toss it in gift baskets with bread. Add a ribbon and a label for hostess gifts.
Cranberry Apple Butter Recipe for Canning
A simple tart and sweet preserve that highlights the best of fall's fresh fruits.
Ingredients
- 2 Pounds Fresh Cranberries
- 2 Pounds Apples, cored & chopped
- 1 Cup Water
- 2 Tablespoons Lemon Juice
- 1 1/2 Cups Maple Syrup
Instructions
- Combine the cranberries, apples, lemon juice, and water in a saucepan and cover. Bring to a simmer over medium heat and cook until the apples are soft and the cranberries burst.
- Puree the cooked mixture until smooth.
- Return the puree to the saucepan or slow cooker. Stir in the maple syrup. Cook the mixture until thick. When done the butter will mound on a spoon.
- Prepare water bath canner, jars, lids, and rings.
- Pour the cranberry apple butter into jars leaving 1/4" headspace. Remove air bubbles, secure lids and rings.
- Process in a boiling water bath for 20 minutes (adjusting for elevation).
Nutrition Information:
Yield:
96Serving Size:
1 TablespoonAmount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 0g
We try our best but cannot guarantee that nutrition information is 100% accurate.
My butter is done but has a very bitter aftertaste. Suggestions?
You can try adding more sugar. It’s hard to say why it’s bitter unless the apples and cranberries were bitter to start with.
I love the idea of this recipe but HATE maple in any form. Suggestions? I really want to try this. Colleen Kelly
You could use honey in an equal amount with good results. I haven’t tested it with regular granulated sugar but I imagine it would work too.
How much much does it make? I want to make pint jars for Thanksgiving and hopefully Christmas presents.
It makes 6 half pints. Easily doubled if you want to make more.
Did you peel the apples, and what type of apples? I usually use tart such as Granny Smith for cooking, but since the cranberries are so tart maybe this needs a sweeter apple.
No need to peel the apples, they’ll puree when you blend everything together. I used McIntosh in my recipe, simply because that’s the kind of tree we have. Honestly use whatever apples you have on hand and give the puree a little taste. If it feels too tart add a little more maple syrup just remember that it will get sweeter as it thickens and cooks down.
Thanks
Do u think brown sugar would work?
I imagine so but I can’t say with 100% certainty.
I made this today to add to Christmas baskets for gifts. Turned out awesome. I used sugar and a little honey instead of maple. Not a fan of maple. Delicious. A little tart and sweet. Love it. Thank you for this recipe.
So glad you liked it! Thanks for letting us know of your changes.