Preserve a bit of fall’s sweet and tart offerings with this cranberry apple butter. This easy preserve has just a few ingredients and is full of fruity flavor.
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.
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.
- 2 Pounds Fresh Cranberries
- 2 Pounds Apples, cored & chopped
- 1 Cup Water
- 2 Tablespoons Lemon Juice
- 1 1/2 Cups Maple Syrup
- 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).
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