If you love apple butter, then you must try this beautiful and delicious Homemade Cranberry Apple Butter combining apples with cranberries; perfect for holiday breakfasts.
Even when I was young and first started canning, I never was the type of home canner that would process enough food to create huge stores of goods in my basement; I’ve always loved doing small batches. When I was young I did do a lot of tomatoes and pickles but now it’s mostly jams. I’ve even commandeered some neighbors into my ventures and this Homemade Cranberry Apple Butter is a crowd favorite.
I’ve always loved apple butter but now that I’m making my own I like to mix them up. I’ve experimented a bit too and while I still have apple butter love, a few years ago, pumpkin butter was added to the list of must haves.
Still…none compare to how much I love this Homemade Cranberry Apple Butter. It’s delicious and so perfectly pretty…a great homemade holiday gift!
I cannot deny that I am pretty passionate about cranberries. I love making festive cocktails with the berries, find nothing much more beautiful sugared berries on a holiday cake and there is always homemade cranberry sauce.
I like to fiddle with a new cranberry sauce recipe every year, although this Bourbon, Brown Sugar and Orange Cranberry Sauce is probably my favorite. (Each year I make something new and it becomes my NEW favorite!).
Still, this one is my perennial winner. It’s easy, pretty, and unique enough that friends and family always love receiving a jar tucked into their holiday food baskets.
Make sure you grab some cranberries on your next run to the grocery store and make this Homemade Cranberry Apple Butter. It’s easy, can be made without a lot of fancy equipment and is just SO dang good!
- Maple Roasted Apple Butter with Bourbon
- Homemade Cranberry Apple Butter
- Cherry & Red Wine Jelly
- Red Wine Jelly
- Homemade Pumpkin Butter
- Sage and Caramelized Shallot Brown Butter on Pumpkin Biscuits
Homemade Cranberry Apple Butter
- 3 pounds cooking apples cored and cut into chunks
- 12 ounce cranberries rinsed
- 2 cups apple cider
- 1 ½ cups brown sugar
- 1 vanilla bean
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Combine the apple chunks, cranberries, and cider in a large heavy bottomed pot over medium heat. Bring to a simmer and cook until the apples are soft and the cranberries have started to burst (about 15 – 20 minutes). Set aside to cool slightly.
- Ladle the mixture into a food mill and puree. All of the apple and cranberry skins will be left behind. Transfer the puree to a slow cooker. Add the brown sugar to the puree. Slice the vanilla bean lengthwise and scrape out the seeds. Stir in the seeds and the two halves of the vanilla bean along with the cinnamon and ginger.
- Cook on low heat in a slow cooker for 8-12 hours, only partially covered. The mixture will reduce down and thicken. Remove the vanilla beans and allow to cool slightly. Transfer to airtight containers and refrigerate. See Notes for canning info.