Ingredients

The following ingredients have 2 Servings
  • 24 ounces fresh or frozen cranberries
  • 1 cup packed brown sugar
  • 1 whole cinnamon stick
  • 1 cup apple cider

Instruction

  • Put all the ingredients in a crockpot and stir to combine well. Turn on high. Let it cook for about 2 hours or until the cranberries are soft.
  • Remove the cinnamon stick and puree the mixture in a food processor. Do this in two batches. Be careful as the mixture is hot, I cover the top opening of the machine with a dish cloth. Let the machine run for a full minute to puree the cranberries very finely.
  • Force the cranberry puree through a mesh sieve or strainer. Push forcefully with the back of a spoon to get as much cranberry puree as you can. Discard the solids.
  • Pour the puree back into the crockpot. Turn the crockpot to high, and leave the lid ajar. Cook until thickened, approximately another 2 hours, stirring occasionally.
  • Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and consume within a month.
  • Makes about 2 cups.