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Easy Crock-Pot Cranberry Butter Recipe

Easy Crock-Pot Cranberry Butter Recipe

Slow-cooked cranberries become a smooth, richly spiced fruit spread with bright orange flavor. This recipe makes approximately 2 cups and is delicious for breakfast, holiday meals, and dessert toppings.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 12-ounce bag Fresh or frozen cranberries
  • 1 cup Granulated sugar
  • 1/2 cup Orange juice
  • 1 teaspoon Finely grated orange zest
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Ground cloves
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Add the cranberries, granulated sugar, orange juice, orange zest, cinnamon, nutmeg, cloves, and salt to a 3- to 4-quart slow cooker. Stir until the ingredients are evenly combined.
  2. Cover and cook on LOW for 4–6 hours, stirring once or twice if convenient. The cranberries should burst and become very soft.
  3. Purée the hot cranberry mixture with an immersion blender, or transfer it carefully to a blender in batches. For the smoothest result, press the purée through a fine-mesh strainer to remove seeds and skins.
  4. Return the purée to the slow cooker and cook uncovered on LOW for another 30–60 minutes if needed. Stop when it is thick enough to spread, remembering that it will thicken further as it cools.
  5. Cool the cranberry butter for about 30 minutes, then spoon it into clean jars or containers. Cover and refrigerate.

Notes

Frozen cranberries do not need to be thawed. Keep the lid on during the initial cooking stage and remove it only for final thickening. If the butter is loose, cook uncovered in additional 15–20-minute increments rather than adding extra sugar. Refrigerate for about 2–3 weeks or freeze for longer storage. This recipe is not shelf-stable canned food unless processed with a tested canning recipe.