Slow Cooker Cranberry Apple Butter

[ 24 ] December 8, 2012 |

Slow Cooker Cranberry Apple ButterYesterday, I made some Cranberry Apple Butter. A sophisticated way to enjoy fresh cranberries and apples. Smooth and flavorful.

This is one of those simple recipes that tastes like a million buck! It i s not difficult at all. The ingredients are thrown in the slow cooker at night and you have some nice and tasty cranberry apple butter in the morning.

Slow Cooker Cranberry Apple Butter

This cranberry apple butter is delicious on toast, bagel, muffins and crackers. It is also delightful on cheese.

Slow Cooker Cranberry Apple Butter


  • ½ pound fresh organic cranberries, well washed
  • 4 pounds organic Cortland apples (or other sauce apple such as Empire, Fuji, McIntosh, or Spartan)
  • 1 cup apple cider or unsweetened cranberry juice
  • 1 cup pure maple syrup
  • 1 tablespoon cinnamon, 2 teaspoon vanilla extract
  1. Core and chop apple; do not peel.
  2. Combine apples, cranberries and apple cider in a slow cooker.
  3. Cover and cook on high for five hours.
  4. Puree in sieve, food mill, food processor or with an immersion blender.
  5. Return pureed mixture to crock pot and add maple syrup, cinnamon and vanilla.
  6. Cover and cook on high for 1 to 2 hours.
  7. Store in the refrigerator for 2-4 weeks or water bath process. Ladle the butter in to hot, sanitized jars, leaving ¼ inch headspace. Process in a boiling water bath for 10 minutes


Slow Cooker Cranberry Apple Butter

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Desserts, Sweets

Comments (24)

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  1. Rhon Lojo says:

    can I substitute cranberry to any fruit coz in our country we don’t have cranberry.

  2. raspberry says:


    The cranberry apple butter looks good! I just have one question, will it remain smooth and creamy even after it is cooled off, several days later? I tried a cranberry apple jam recipe (from a different blog) which looked very good and creamy, but once it cooled off it became like cranberry sauce, and similar to a gelatin…which was not very nice.


  3. raspberry says:

    That sounds great! I might give it a try sometime. My family and I have tried a lot of new recipes lately. Thanks and Happy New Year!

  4. Hi looks fab! How much does this recipe yield please?

  5. Does it all have to be refrigerated? Can it be stored like reg jam in a pantry?

  6. Shirlene Weber says:

    If I hot water bath this recipe is it then shelf stable? I see that you prefer to refrigerate for safety, is that because there is no acid in the recipe? Curious.
    I am so anxious to try this recipe because I just love apple butter however it seems too much for me these days. With the addition of the cranberries now that I can eat on all day !:-)

  7. Cathy says:

    Do I HAVE to hot waterbath, or can I place in hot sterile jars? Looks great, thanks for sharing!

  8. Jessica says:

    If I process/hot water bath jars of this for gifts, how long are they shelf-stable for typically? Also, I bought and froze while cranberries a few weeks ago. About 10lbs worth! Can I use the frozen berries?

  9. Yummy Marie! The perfect fall spread. :)

  10. Judie Bennett says:

    I just found this blog on Pintrest. Since applesauce can be frozen, and whole fresh cranberries can be frozen, can I freeze this instead of doing the hot bath process? I’ve never done it before and I’d much rather freeze some. It sounds just delicious!!

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