Cranberry Apple Butter

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.

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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.

It will also make a great gift. Toss it in gift baskets with bread. Add a ribbon and a label for hostess gifts.

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Yield: Approximately 6 half-pints

Cranberry Apple Butter

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A simple tart and sweet preserve that highlights the best of fall's fresh fruits.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 2 Pounds Fresh Cranberries
• 2 Pounds Apples, cored & chopped
• 1 Cup Water
• 2 Tablespoons Lemon Juice
• 1 1/2 Cups Maple Syrup

Instructions

1. 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.
2. Puree the cooked mixture until smooth.
3. 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.
4. Prepare water bath canner, jars, lids, and rings.
5. Pour the cranberry apple butter into jars leaving 1/4" headspace. Remove air bubbles, secure lids and rings.
6. Process in a boiling water bath for 20 minutes (adjusting for elevation).

Nutrition Information:

Yield:

96

Serving Size:

1 Tablespoon
Amount 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.

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