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.
Servings: 6 (8 oz.) jars
Ingredients
- 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
Instructions
- 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.