Velvety Cranberry Apple Butter Recipe

Why You’ll Love This Recipe

I like how simple this recipe is with just a few wholesome ingredients, yet the flavor is rich and complex. The slow cooker does most of the work, and the final puree turns out silky and spreadable. It’s a wonderful way to use seasonal fruit, and I often gift jars to friends and family during the holidays.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 oz (340 g) fresh cranberries
5–6 apples
1 stick of cinnamon (or powdered cinnamon to taste)
honey (optional)

Directions

I start by quartering the apples, removing the cores and seeds, and cutting them into uniform pieces.

I place the apples and cranberries into the slow cooker, mixing them together. I cook the mixture on high for about 4 hours, stirring occasionally to prevent sticking.

Once the fruit has softened, I transfer it in batches to a blender and puree until completely smooth. To make the texture extra silky, I press the puree through a fine-mesh strainer to remove any fibrous bits.

I return the strained puree to the slow cooker, add the cinnamon stick, and continue cooking uncovered on high until it thickens into a spreadable butter-like consistency.

When it’s ready, I spoon the cranberry apple butter into sterilized glass jars, let it cool completely, and then store it in the refrigerator for up to 4 weeks. For longer storage, I freeze the jars.

Servings and Timing

This recipe yields about 5 jars of cranberry apple butter. It takes 15 minutes to prepare and about 6 hours to cook, for a total time of 6 hours and 15 minutes.

Variations

Sometimes I sweeten the butter with honey or maple syrup if the fruit is more tart than I’d like. I also experiment with spices—adding cloves, nutmeg, or ginger for extra warmth. For a citrus twist, I add a splash of orange juice or zest during the final reduction.

Storage/Reheating

I keep the cranberry apple butter in sterilized jars in the refrigerator for up to 4 weeks. It also freezes well—once cooled, I freeze it in freezer-safe jars or containers for up to 6 months. To use, I thaw it overnight in the fridge.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work just as well as fresh.

What apples work best for this recipe?

I like using a mix of sweet and tart apples, such as Honeycrisp, Fuji, or Granny Smith.

Do I have to strain the puree?

No, but straining gives me a smoother, silkier butter.

Can I cook this on low instead of high?

Yes, I cook it on low for about 8–9 hours, stirring occasionally.

How do I know when it’s thick enough?

The butter should coat the back of a spoon without running off.

Can I can this butter for long-term storage?

Yes, but I make sure to follow safe water bath canning procedures.

Can I make this without added sweetener?

Yes, the natural sweetness of the apples balances the tart cranberries.

Can I use ground cinnamon instead of a stick?

Yes, I add about 1 teaspoon of ground cinnamon to taste.

What can I use this butter for besides toast?

I spread it on pancakes, waffles, muffins, or swirl it into oatmeal or yogurt.

How long does it last in the freezer?

It keeps well for up to 6 months when stored in airtight, freezer-safe containers.

Conclusion

This cranberry apple butter is one of my favorite fall recipes. With its velvety texture, warm spices, and fruity sweetness, it’s a seasonal spread that feels both comforting and versatile. I love making it for myself and sharing it with loved ones during the holidays.