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Cranberry Apple Butter

Cranberry Apple Butter is a decadent mix of cinnamon, apples, cranberries and apple cider cooked low and slow. Blended until smooth, the Cranberry Apple Butter is then cooked until caramelized. The perfect addition to a holiday table or smeared on a toasted English muffin!

I was honestly shocked by how much of a crowd pleaser this Cranberry Apple Butter ended up being! Everyone couldn’t keep their hands off of it – even the kids! It can be eaten by the spoonful, on top of your Thanksgiving turkey or on a piece of toast. Seriously, this stuff disappears! Plus, it wonderfully takes the place of a classic cranberry dish on your holiday table. The apples are the perfectly sweet companion to the tangy cranberries. It was a match meant to be.

I’ve made this recipe several times already and am amazed by the results every time. You simply put all of the ingredients into a slow cooker and let it do the work from there. Your house will smell AMAZING! No candles needed here. Cranberry Apple Butter can be made the day of or in advance and can be eaten warm or cold. How is it not a winner?

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Cranberry Apple Butter


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours, 30 minutes
  • Yield: 8-10 servings 1x

Description

Cranberry Apple Butter is a decadent mix of cinnamon, apples, cranberries and apple cider cooked low and slow. Blended until smooth, the Cranberry Apple Butter is then cooked until caramelized. The perfect addition to a holiday table or smeared on a toasted English muffin!


Ingredients

Scale
  • 4 honeycrisp apples peeled, cored and diced
  • 12 oz cranberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • 1/2 cup brown sugar

Instructions

  1. Place all of the ingredients together in a slow cooker and gently stir to combine. Cook on high for 4 hours. Carefully transfer everything to a blender and blend until smooth.
  2. Strain the cranberry apple butter to separate it from the cranberry casings and seeds. Pour the strained cranberry apple butter back into the slow cooker and cook on high, uncovered, for another hour or until slightly reduced and thickened. Enjoy!

Notes

  • This cranberry apple butter can be made in advanced and served warm or cold. Whatever you desire! It keeps very nicely in an air-tight container in the refrigerator.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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4 Comments

  1. Corey

    This recipe sounds amazing! Can you can it through a water bath? If I like it I tend to make a lot of it and can it.

    Reply
    • KJ

      Hi Corey! I’ve never tried canning it before. I’m not sure of the exact science/ratios needed for canning properly, so I would make sure to do some research before canning to make sure that its food-safe.
      Otherwise, it does keep really nicely in the refrigerator!

      Reply
  2. Kaitlyn

    This recipe is great! First apple butter recipe I’ve tried that turned out well. Would love a regular apple butter recipe from you as well 🙂

    Reply
    • KJ

      Hey Kaitlyn! I’m so glad that you liked it – it’s such a fun, fall recipe! I’ll have to get on that apple butter recipe as well! 🙂

      Reply

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