Spiced Cranapple Butter

The flavors of fall. Apples and cranberries. I was recently thumbing through my Ball Canning recipe book and found a recipe for Cranapple Butter. Immediately, I was in heaven! Cranberries and Apples combined to make a spreadable butter. M-m-m-m-m-m-m-m! After a quick trip to town, I was peeling apples and cooking down my yummy butter.

By cooking down, I mean in my slow-cooker of course. It's a life-saver for making butters! Chop (and peel, if needed) your fruit right into your slow-cooker. Put in some water (or juice). Add sugar . Turn the cooker on low. Put the lid on slightly ajar ( I guess you probably could leave the lid off completely - although, I never have) to allow the moisture to escape. Once the fruit starts to soften, mash with a potato masher (or an immersion blender?). After that, just continue to let the fruit cook down. Every once in a while, run the masher over the fruit again to break down the fruit even more. It will take at least 8 -12 hours to cook down to the desired butter-like consistency. Ladle your spiced cranapple butter into hot, sterilized jars. Put on lids and rings and process in a water bath canner (if you're new to canning this article from The Prairie Homestead is a great place to start).

I adapted the recipe I used by adding some spices. I have to tell you, my whole house smelt AMAZING while this was cooking down!

Spiced Cranapple Butter:
(makes about 11 half-pints)

Ingredients:

5 lbs. apples (peeled, cored, and chopped)
1 lb. whole, fresh or frozen cranberries
64 oz. 100% juice (no sugar added) cranberry juice
2-1/2 cups sugar (I tried to eliminate this, but it ended up too bitter)
2 Tbsp. ground ginger
2 Tbsp. ground cinnamon

Instructions:

Combine all ingredients and cook down (instructions for slow-cooker above) until desired butter-like consistency is reached. Ladle butter into sterilized half-pint jars. Put on lids and rings. Process half-pints in water-bath canner for 10 minutes. Remove from canner. Let set in place at least 12 hours before removing to label and date. Refrigerate and use any un-sealed jars immediately.

If you're interested in the "nutritional" value of this recipe, go here.

If we don't eat this all up before Christmas, I think these would be a great addition to a gift basket!

Happy Canning!

Lori

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