Description
A delicious homemade cranberry butter made with fresh cranberries, brown sugar, and orange zest. Perfect for spreading on toast!
Ingredients
Scale
- 6 cups frozen cranberries
- 1 cup brown sugar
- zest and juice of 2 oranges
Instructions
- Place the cranberries, brown sugar, orange zest, and orange juice in a slow cooker.
- Stir to combine.
- Cover with the lid slightly ajar to let steam escape.
- Cook on Low for 9–10 hours, stirring occasionally, until the cranberries break down and the mixture thickens.
- Blend with an immersion blender until smooth.
- Cook uncovered for another 30 minutes if a thicker texture is desired.
- Transfer the hot cranberry butter to sterilized jars.
- Cover with lids and let cool completely.
- Refrigerate up to 3 weeks.
Notes
- This cranberry butter is versatile and can be used on bread, pancakes, or as a topping for desserts.
- Be sure to sterilize jars properly before filling.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Condiments
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg