Wednesday, October 15, 2014

Cranberry Apple Butter

I adore fruit butters.  Fruit butter is kind of like jam, only with a much more intense flavour.  The reason the flavour is so intense?  Fruit butter is cooked down for several hours (sometimes even overnight!) in order to achieve it's thick, condensed fruit flavour. 

Fruit butter tastes great on fresh biscuits or bread, and it also makes an excellent addition to oatmeal, yogurt, or even as a filling for homemade tarts or cookies. 

Another reason I love this cranberry apple butter so much, is because it's also great on top of a juicy piece of Thanksgiving turkey (much like cranberry sauce would)!  Mix a dab into some mayonnaise and no leftover turkey sandwich will ever be the same again. 

Recipe makes 6 x 250 ml jars

- 6 large apples (I used gala)
- 2 full packages of fresh cranberries
- 2 cups brown sugar
- 1 cup maple syrup
- 1 cup water or apple juice/cider


Wash and core apples (no need to peel) and dice into small pieces.  Combine with the remainder of ingredients and cook on high for 4-6 hours.  

Using an immersion blender, blend all ingredients until smooth. 

Remove slow cooker lid and cook for 2 more hours, until the sauce has thickened to a jam like consistency. 

Spoon into hot mason jars and seal with a canning lid.



  1. This comment has been removed by the author.

  2. I'm so making this on Sunday. It looks amazing. Thank you for sharing.

  3. Love this. I've got to try this recipe nice been trying to figure out my first cranberry recipe. Yum!

  4. What is the shelf life of the finished product once canned?


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