Cranberry Butter is a wonderful thing. All the tartness of the cranberries is cooked down into a smooth tart cranberry spread. This spread is very tart which I love, plus it freezes well so I can enjoy it all year long.
Crock Pot Cranberry Butter
Ingredients:
- 2- 12 ounce bags fresh cranberries
- 3/4 cup light brown sugar
- 1 cup apple cider
- 1 teaspoon vanilla extract
Directions:
- Place all of the ingredients into the crock pot and stir well to combine.
- Cook on high for about 2 hours or until the cranberries are soft.
- Using an immersion blender and blend until smooth. You could also blend it in a blender or food processor.
- Return the cranberries back to the crock pot and and leave the lid a jar and cook on high for 2 hours, stirring occasionally, until thickened.
- Transfer the cranberry butter to glass jar and let cool completely. Store in the refrigerator or freeze.
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Nutrition Facts |
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Servings 16, 2 tablespoons per serving |
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Amount Per Serving |
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Calories 70 |
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Total Fat |
0g |
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Saturated Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
0g |
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Sodium |
4.5g |
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Potassium |
22.6g |
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Total Carbohydrates |
17.3g |
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Dietary Fiber |
1.5g |
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Sugars |
14.2g |
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Protein |
0g |
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Vitamin A 0% Vitamin C 7.9% |
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Calcium 0.9% Iron 0.5% |
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*Nutritional information will vary depending on the brands you use. |
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