Slow Cooker Cranberry Butter is a delectable twist on the traditional fruit butters. Often overshadowed by its popular cousins, apple and pumpkin butter, cranberry butter offers a unique tart flavor that gives it a special place in the lexicon of comfort foods, especially during the holiday season. Though the origins of fruit butter can be traced back to medieval Europe where they were used as a method to preserve fruit, cranberry butter is a distinctly North American creation, celebrating the native cranberry fruit which has long been a staple in Indigenous and early American cuisine.
This vibrant spread can be served in numerous ways, making it a versatile addition to any kitchen. Spread it over a warm piece of toast, scones, or biscuits to elevate your breakfast or tea time experience. It pairs wonderfully with roast turkey or pork, providing a perfect balance of tart and sweet flavors. For a delightful appetizer, top it on a wheel of brie and bake until the cheese is gooey. The richness of the brie complements the tartness of the cranberries. It can also serve as an innovative topping for pancakes, waffles, or stirred into yogurt or oatmeal for a flavorful twist.
Recipe: Slow Cooker Cranberry Butter
Ingredients:
- 4 cups fresh or frozen cranberries
- 1 cup apple cider or juice
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- Zest and juice of one orange
Instructions:
1. Begin by adding the cranberries and apple cider or juice to the bowl of your slow cooker. Cover and cook on high for 3 hours, until the cranberries are soft and begin to burst.
2. Once the cranberries are cooked, add the sugar, cinnamon, cloves, allspice, and the zest and juice of the orange. Stir well to combine.
3. Use an immersion blender to puree the mixture directly in the slow cooker until smooth. If you don’t have an immersion blender, you can transfer the mixture in batches to a blender or food processor. Be careful as the mixture will be hot.
4. After blending, leave the lid slightly ajar and continue to cook on high for another 1-2 hours, or until the butter has thickened to your liking. Stir occasionally during this time.
5. Once the cranberry butter has reached the desired consistency, allow it to cool. Once cooled, transfer it to airtight containers and refrigerate or freeze.
6. If you prefer a very smooth butter, you can strain the mixture through a fine mesh sieve before cooling to remove any remaining cranberry skins.
Enjoy your Slow Cooker Cranberry Butter as a condiment for meats, a spread on baked goods, or mixed into other dishes for a burst of cranberry flavor.
