Crockpot CranApple Butter

Jars of Cranapple Butter stacked with labels.

Print Recipe

5 from 1 vote

Spice up a baked ham, roast chicken or turkey or scones and muffins with this sweet/tart fruit butter.

Prep Time10

Cook Time6

Cooling time8

Course: Condiments

Cuisine: American

Servings: cups

Calories: 22kcal

Author: Carolyn Hetke

Equipment

Slow Cooker
blender high speed is best
10 quarter pint jars or
5 pint jars with sealable lids
canning pot optional

Ingredients

6 medium apples
12 oz cranberries fresh or frozen
1 cinnamon stick
2 Tbsps honey optional

Instructions

Wash and core apples. No need to peel them. Cut them in chunks and add to the slow cooker.
Rinse the cranberries and add to the crockpot. Add the cinnamon stick. Stir and cook the mixture, covered, on high for 4 hours. Stir occasionally.
Remove the cinnamon stick and puree the mixture in a high speed blender. You may have to work in 2 batches. It is best if you have a high speed blender such as a Vitamix or Ninja. This will give you a silky texture.
If you see bits of peel in the texture you may choose to press the mixture through a sieve with the back of a spoon.
Rinse out the crockpot and return the mixture to the pot. Add the honey if using. Cook on high uncovered for another 2 hours.
During last hour of cooking prepare your jars and lids and water bath if using. Sterilize clean jars in a 275° oven for 20 minutes. Prepare a container of boiling water that you can submerge the lids in for 5 minutes just before closing up the jars. If using a water bath, heat water in your canner.
Pour hot mixture in to hot jars. Leave ¼" headspace. Clean the rim of the jar. Position lids and screw on bands until finger tight. If storing in fridge or freezer skip the cannin step below.
If water bathing, submerge jars in your canner by an inch or two. Bring water to a boil and process for 10 minutes. Turn off the heat and allow jars to sit a few moments before removing them with tongs to a clean towel.
Allow hot filled jars to cool to room temperature (this may take 8 hours or so or overnight). Remove screw bands and check that the lids are sealed. Sealed jars will keep up to 3 months in the fridge, up to a year in the freezer or a year on the shelf if water bathed. Note: if any jars did not seal transfer them to fridge transfer them to fridge and use within a month.

Notes

Nutrition is per Tablespoon.

Nutrition