Cranberry Apple Butter

Cranberry Apple Butter

This is an absolute favorite during the holidays.  Stock up on cranberries when they go on sale after Thanksgiving.

yield approximately 4 pints or 8 half-pints

6 lbs apples
2 quarts cranberry juice
4 c sugar
2 t cinnamon
½ t nutmeg
¼ t butter

You can use cranberry cocktail but I think fresh cranberry juice is much better!  Measure out approximately 2 quarts cleaned cranberries and add to pot along with 1 c water.  Bring to a simmer and begin to crush cranberries once they are soft.  Allow to cool and run through a blender or food processor.  Strain through a sieve or several layers of cheesecloth.  Add more water if necessary to equal 2 quarts.  While cranberries are simmering, core, peel, and quarter the apples.  Combine apples and finished cranberry juice puree to saucepot and simmer until apples are soft.  Puree in a food processer, being careful not to liquefy.

Return to pot, mix in spices and sugar.  I use a large stock pot for this with a grease screen over the top, because when it simmers and thickens, it can make quite the mess when it splatters.  Simmer until thick enough to round up on spoon – approximately 3 hours.  Be sure to stir frequently or it will stick and burn at the bottom of your pot.  Ladle hot butter into hot jars leaving ¼ inch headspace.  Using plastic scraper or bubble freer, remove air bubbles from sides of jars.  Wipe rims and place 2-piece lids.  Process for 10 minutes in a water bath canner.

See my post on dandelion jelly and jelly canning tips for more detailed information.

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