Crock Pot Cranberry Butter is an impossibly silky, tangy fruit spread that practically makes itself. Fresh cranberries slow-cook into a vibrant, crimson butter that’s perfect for spreading on toast, scones, biscuits, muffins—and even turkey sandwiches. One taste and you’ll want to slather it on everything.
A Gorgeous Cranberry Butter with Zero Fuss
Most fruit butters require long hours of stove-top stirring, but this version lets the slow cooker do all the work. The cranberries cook down into a rich, glossy puree with almost no hands-on effort. After a quick blend and strain, you’re rewarded with a velvety, deeply flavored spread that tastes like pure holiday magic.
Small Batch, Big Flavor
This recipe makes about 2 cups of cranberry butter. It may not seem like much, but every spoonful is packed with bold, tart-sweet cranberry flavor and an ultra-smooth texture. It’s wonderful on:
- Biscuits and scones
- Toast and muffins
- Turkey or ham sandwiches
- Cheese boards
- Glazes for chicken or pork
- Oatmeal, yogurt bowls, or holiday cocktails
A single cup makes an elegant homemade gift—just pop it into a pretty jar and tie with ribbon.
What You’ll Need
- Fresh or frozen cranberries
- Brown sugar
- Apple cider
- A whole cinnamon stick
As the cranberries cook, your kitchen fills with a warm, cozy, holiday scent that’s reason enough to make it. If you love fruit butters, try exploring others like Cranberry Apple Butter or Crock Pot Pumpkin Butter for more seasonal flavors.
Featured Comment
“I LOVE LOVE this cranberry butter. I’ve made it the last two holidays and gave it as gifts last year and am doing it again this year. It is gorgeous in jars and perfectly tart, sweet, and silky on toasted bread, in oatmeal, and on sandwiches!! THANK YOU for my favorite holiday tradition!!”
— Vickie
Crock Pot Cranberry Butter
Cook Time: 4 hours
Total Time: 4 hours
Yields: About 2 cups
Ingredients
- 24 ounces fresh or frozen cranberries
- 1 cup packed brown sugar
- 1 whole cinnamon stick
- 1 cup apple cider
Instructions
- Combine ingredients: Add cranberries, brown sugar, cinnamon stick, and apple cider to your slow cooker. Stir well.
- Cook: Set the crock pot to high and cook for about 2 hours, or until the cranberries have softened.
- Puree: Remove the cinnamon stick. Carefully puree the mixture in a food processor, working in two batches. Blend for a full minute to get it silky smooth.
- Strain: Press the puree through a mesh sieve to remove skins and seeds. Discard the solids.
- Thicken: Return the strained puree to the slow cooker. Cook on high, lid slightly ajar, for about 2 more hours, stirring occasionally, until thickened.
- Store: Spoon into clean jars and let cool. Refrigerate for up to 1 month.
Notes & Tips
- Stovetop method: Simmer in a heavy, non-reactive saucepan. Step 1 takes about 5 minutes; step 4 takes about 20 minutes. Stir often to prevent scorching.
- Remove the cinnamon stick: Don’t skip this step before pureeing!
- Canning: Cranberry butter is high-acid and generally safe for boiling-water canning, but always follow the guidelines from the National Center for Home Food Preservation (their apple butter instructions apply well here).
- Freezing: Leave ½ inch of headspace in jars before freezing. Use within 3 months.