Cranberry Apple Butter is a deliciously tangy and sweet spread perfect for the fall season. With the tartness of cranberries balanced by sweet apples and warming cinnamon, it's a festive addition to toast, biscuits, or charcuterie boards. Its vibrant color and bold flavor make it a favorite around the holidays, especially Thanksgiving. Simple to make and easy to preserve, this fruit butter embodies the cozy essence of homemade comfort food.
Ingredients
- 2 ⅓ cups cranberries (about ½ lb)
- 9 apples (medium , peeled, cored, and cut into small chunks)
- ½ cup water
- ¾ cup sugar
- ¼ tsp cinnamon
Instructions
Step 1: Prepare the Fruit
- Grind cranberries in a food processor or blender.
- Peel, core, and chop apples into small chunks.
- Grind apples separately. You should have approximately 6 cups of pulp.
Step 2: Cook the Fruit Mixture
- In a large pot, combine the ground cranberries and apples with water.
- Stir and quickly bring the mixture to a boil over medium-high heat.
Step 3: Simmer the Mixture
- Reduce heat, cover, and cook for 15 minutes or until fruit is soft and steaming.
Step 4: Sweeten and Flavor
- Stir in sugar and cinnamon.
- Continue cooking uncovered for 10–15 minutes, stirring frequently, until the mixture thickens.
Step 5: Finish and Store
- Remove from heat, let cool slightly.
- Transfer to jars or containers.
- Cool completely, refrigerate, and enjoy. Yields about 4 cups.
Tips
- Add a splash of orange juice or zest for brightness.
- Replace cinnamon with pumpkin pie spice for a warmer profile.
- Reduce sugar for a tarter spread.
- Add a pinch of cloves or nutmeg for deeper spice.
- Cook longer for a thicker, more caramelized butter.
- Blend smooth after cooking for a silky texture.
- Use a mix of tart and sweet apples for balanced flavor.
- Store in airtight jars up to 2 weeks or freeze up to 6 months.
- Spread on toast, pancakes, oatmeal, or roasted meats.
Transcription of the Original Recipe
Read or copy the transcription
Cranberry-Apple butter 2⅔ c. cranberries (½ lb.) 9 med. apples, peeled, cored & cut in small chunks ½ c. water ¾ c. sugar ¼ t. cinnamon Grind cranberries, then apples. Should have 6 cups pulp. Add water, stirring, quickly bring to boil. Reduce heat, stir & cook 15 min strain Stir in sugar & spice. Stir & cook 10-15 min or until thick. Cover, cool & refrig. - 4 cups.
From Transcription to Instructions
We love that the original is so concise, grind the fruit, boil, cook 15 minutes, then “strain”, but we broke that quick note into easy steps so you don’t wonder what comes next. The instructions walk you through grinding the cranberries and apples, combining them with water, bringing the pot quickly to a boil, then cooking covered for 15 minutes; after that they have you stir in sugar and cinnamon and finish cooking uncovered until thick. Note the original’s single-word “strain” appears after the first simmer, while the instructions do not include a separate straining step.
Nutrition
Calories: 90kcalCarbohydrates: 23gProtein: 0.1gFat: 0.1gSodium: 1mgPotassium: 55mgFiber: 2gSugar: 19gVitamin A: 50IUVitamin C: 4mgCalcium: 6mgIron: 0.1mg
