Cranberry Apple Butter

Prep Time1

Cook Time8

Processing Time15

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

For the Caramel Apple Butter

8 lb apples peeled, cored and cut into pieces (I usually use Granny Smith apples)
4 c water or apple juice
3 ½ c granulated sugar See Notes
4 teaspoons cinnamon
½ teaspoon nutmeg ground
¼ teaspoon salt optional
2 c dried cranberries roughly chopped

US Customary - Metric

Instructions

To begin place your prepared apples and the water in a large, non-reactive pot.
Bring the apples up to a gentle boil, then reduce the heat and simmer until the apples are tender, and you can mash them with the back of a large spoon.
Remove the apples from the heat, and use an immersion blender to puree the apples. I like to leave random little bits of apples in mine. If you do not have an immersion blender, this can be done with a standard blender. Simply work in batches.
Add in the chopped dried cranberries, sugar, cinnamon, nutmeg and salt. Stir it all together.
Pour your apple butter mixture into a slow cooker. Put your slow cooker on low, and set a spoon or other utensil under the lid to keep it cracked for the steam to escape.
If I am going to let the apple butter go overnight, I’ll put the slow cooker on the “warm” setting. (See the recipe post above for a couple other "cooking down" options.)
The cranberry apple butter is done when a spoon will stand up in the middle of the apple butter. You can also use the cold spoon method described in the recipe post.
When your cranberry apple butter is done, transfer it back to the large pot and bring it up to a gentle simmer. Then prepare all of your canning supplies, and heat the jars. Jars should be washed and inspected for chips or other faults. You can use pints or half pints. I usually do a combination of the two.
Ladle the hot cranberry apple butter into hot jars, leaving a 1/2 inch head space.
Remove any bubbles with a bubble wand, then wipe the rim of the jars very well with a damp cloth dipped in white vinegar.
Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jars.
Process the jars for 15 minutes. (See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)
After the jars have processed, turn off the heat. If using a hot water bath canner, remove the lid of the canner, and let the jars rest for 5 minutes. If using a steam canner, leave the lid on (heat off) for 5 minutes, then take it off.
Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use a cooling rack.
Remove the rings, test the seals, wash and label the jars. Store them away in the pantry.
Enjoy your delicious Cranberry Apple Butter!

Notes

I normally use Granny Smith apples. If you make this with a sweeter apple, cut the sugar in half initially. Once it gets to the "cook down" stage, give it a taste. If it needs to be sweeter, you can add up to the remaining amount of sugar, to taste.

See This Recipe:

https://cosmopolitancornbread.com/cranberry-apple-butter/

Equipment Used

Nutrition