Sweet and Tangy Slow Cooker Cranberry Apple butter is great for breakfast and also for gift giving!
Hi all! I’ve wanted to try this forever! I love apple butter and I knew adding cranberries would make it even better.
How to make Slow Cooker Cranberry Apple Butter:
This is so simple to make, the hardest part is peeling the apples. Once the hard part of peeling the apples is done just a few more ingredients are added and the slow cooker does the rest of the work.
The ingredients are very basic, just apples, cranberries, ground cloves, cinnamon and orange juice. Brown sugar will be added later.
After this has cooked on high for 5 hours, I remove the cinnamon sticks and put everything from the slow cooker into a blender. I blend this up until it is very smooth.
I added a half cup of brown sugar, you can add more or less, add the sugar to taste. After adding the sugar, I refrigerate overnight before serving. I think this Cranberry Apple Butter tastes best cold.
You can package up any extras of this Cranberry Apple Butter for gifts, just be sure to tell your friends that these need to be refrigerated.
My favorite way to eat this is on croissants but if I had time to make homemade biscuits, that would be even better. I hope you try this! Have a great weekend, I will be back on Monday with a new recipe.
More Apple butter and sauce recipes here:
- Slow Cooker Pumpkin Applesauce
- Slow Cooker Raspberry Applesauce
- Slow Cooker Strawberry Applesauce
- Slow Cooker Apple Butter
- Slow Cooker Pumpkin Butter
- Slow Cooker Cinnamon Applesauce
Slow Cooker Cranberry Apple Butter
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 2 lbs. apples peeled cored and sliced (I used granny smitabout 6 cups total after being cut
- 12 oz bag fresh cranberries
- ½ tsp. ground cloves
- 2 cinnamon sticks
- 1 cup orange juice
- ½ cup brown sugar add this at the end to taste
Instructions:
- Add the sliced and peeled apples to the slow cooker, note don’t worry about using the exact amount of apples as me, somewhere close is fine. Add the cranberries, clove, cinnamon sticks and orange juice.
- Cover and cook on HIGH for 5 hours or low for 8, without opening the lid during the cooking time.
- When the cooking time is done, remove cinnamon sticks and discard. Ladle everything into a blender, add the sugar. I used a half cup of packed brown sugar and that was good for my taste. Use less if you don’t like things too sweet, you can always add more. Blend everything together until smooth.
- I think this tastes better after being refrigerated overnight. Great on biscuits or croissants.
- Enjoy!
Can this be frozen?
Yes!
I’m going to try this with rhubarb in the next few weeks, when my stalks are ready for picking!
Is there a reason you leave the brown sugar out until after cooking? Your plain apple butter cooks with the brown sugar, so I’m just wondering if the difference is important.
I have made this type of apple butter but I don’t peel the apples the pectin in peels helps with the consistency. Once the apples and cranberries (I have also used raspberries, blueberries or strawberries) I use my immersion blender right in the crockpot.
Does this freeze well?
Yes it does!
Hi Sarah
Just wondering how long this lasts in the fridge please?
I would say about a week. It may be fine longer, but a week is what I do.
How does this recipe hold up to canning?
I’m unsure of the steps needed to can this. I haven’t canned for years, and I am unsure what is need to make a recipe for canning.
HI Sarah,
Nice blog,
Thanks for the Post for “CRANBERRY APPLE BUTTER”
I likes your recipe very much.
Have a good day.
🙂
Wow this would definitely be really good on top of oatmeal and vanilla ice cream!
Looks delicious! Approximately how much does this recipe make?
It made about 5 cups
I have bunch of cranberries to use up so I’m giving this a try. TY for sharing.