SLOW COOKER CRANBERRY APPLE BUTTER — Apples and fresh cranberries are slow cooked with cinnamon and spices, then pureed until smooth to make this sweet and tart spread.
If you’re looking for a delicious new way to use cranberries this holiday season, then this easy Slow Cooker Cranberry Apple Butter is a must try!
You’ll want to have several jars on hand for yourself, but this sweet and tangy spread also makes a wonderful holiday gift for friends and neighbors. It’s a welcome change from all the rich, decadent holiday treats.
And it’s so easy! I can whip up enough jars in one day to cover everyone in the neighborhood. Just tie on a cute tag and bow, and if you’re feeling really industrious, include a mini loaf of sweet bread too.
The most time consuming part of making this spread is peeling and cutting the apples. I highly recommend an apple peeler/corer/slicer for this job.
It’s not something I use often, but when I need it (making apple pie, for example), I’m so glad I have it!
Once you’re apples are prepped, everything just goes in the slow cooker and simmers all day long. You’ll want to give it all a stir every once in a while, but that’s about all you have to do.
Once your apple cranberry butter is done, I suggest using an immersion blender to puree it until it’s smooth. Or if you prefer, you can always leave it a little chunky.
If you don’t have an immersion blender, you can put it in a regular blender (once it’s cool) and puree it that way. But an immersion blender is much easier and less time consuming.
I just love the beautiful red color the cranberries give this butter. It’s so pretty and festive for serving during the holiday season. We especially love spreading it on toast and English muffins.
Whether your making it for yourself, or to give away as gifts, you’re going to love this Slow Cooker Cranberry Apple Butter.
Be sure to save this Slow Cooker Cranberry Apple Butter recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Apples
What type of apple should I choose? Granny Smith, Cortland and Rome Beauty apples are great for baking and pies. For applesauce, try Braeburn, Jonathon or McIntosh. Gala apples are great from drying.
For more help choosing the perfect apple for your recipes, check out this handy chart.
Appearance: Look for apples that are free of blemishes and bruises and feel firm when you grip them. Dull skin may indicate that an apple is past its prime.
Storing: Put your apples in the refrigerator right away. Store them away from any strong smelling foods so they don’t absorb unpleasant odors. Properly refrigerated apples will keep from 4−6 weeks.
Here’s what you’ll need to make Slow Cooker Cranberry Apple Butter
- Produce: apples, cranberries
- Spices: cinnamon, nutmeg, cloves, salt
- 3-4 pounds apples, peeled, cored and diced
- 3 cups fresh cranberries
- 3 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- Place the diced apples and cranberries in a lightly greased slow cooker. In a medium bowl, mix the sugar, cinnamon, nutmeg, cloves, salt and vanilla.
- Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high for 1-2 hours. Reduce heat to low and cook 8-10 hours, stirring occasionally, until the mixture is thickened.
- Uncover and continue cooking on low 1 hour. Puree with an immersion blender, if desired, to increase smoothness.
- Spoon the mixture into sterile containers. Cover and refrigerate for up to 2 weeks, or freeze for up to 6 months.
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Who Dished it Up First: This is an original recipe