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Apple and Cranberry Butter

10 Apples; quartered leave skin on
12 oz Cranberries; fresh or frozen 2 1/2 c Cider; sweet
4 oz Concentrated OJ; do NOT dilute
1 1/2 ts Cinnamon; more or less


I use my large slow cooker. Combine all ingredients and cook in high stirring occasionally for the first hour or so; covered. Then remove cover and turn down to low and stir occasionally. This is a slow process since you have NOT precooked the apples. Will take 36 or MORE hours. You may have to use MORE or LESS of the juices depending on the tartness (or sweetness) of the fruit. You can cook during the night but I usually do not. I usually put the entire inset in the fridge.


CANNING: You can process this in a water bath but I usually just keep it in the fridge; it never lasts that long.


NOTE: It is the evaporation of the liquid that thickens and sweetens this 'butter'. After initial cooking with lid; REMOVE lid of the slow cooker during the cooking and keep it on LOW! Stir to break up the skin. You may have to use a hand held blender to get it smooth..or ZAP in the Food Processor.


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