ADVERTISEMENT
- 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.
ADVERTISEMENT
