Crock Pot Cranberry Butter – Sweet, Tangy, and Perfectly Cozy
There’s something deeply comforting about letting your slow cooker quietly work its magic while your home fills with the warm, fruity aroma of cranberries and spices. Crock pot cranberry butter is one of those recipes that feels almost nostalgic the moment you smell it simmering away. It’s rich, tangy, gently sweet, and incredibly versatile—perfect for spreading, gifting, and savoring throughout the holiday season and beyond.
This isn’t butter in the traditional sense, of course. Fruit butters are slow-cooked spreads made by simmering fruit until it breaks down into a thick, smooth, concentrated purée. In this version, cranberries are paired with apples to balance their natural tartness, creating a spread that’s bold yet beautifully mellow. The result is silky, spoonable, and bursting with bright cranberry flavor.
What makes crock pot cranberry butter so special is how effortless it is. There’s no standing over the stove, no constant stirring. Everything goes into the slow cooker, and time does the rest. As the fruit cooks low and slow, it softens, releases its juices, and slowly transforms into a velvety spread infused with warm spices and citrus.
This cranberry butter shines during the cooler months, especially around the holidays. It’s stunning on a breakfast table, irresistible on warm biscuits, and unexpectedly perfect alongside savory dishes. A spoonful can elevate everything from roasted meats to cheese boards, making it a quiet powerhouse in your kitchen.
It’s also one of my favorite edible gifts. Spoon it into small jars, tie on a ribbon, and suddenly you have something homemade, thoughtful, and genuinely useful. Few things say cozy and intentional quite like a jar of deep-red cranberry butter made from scratch.
If you love recipes that feel slow, comforting, and rewarding—with minimal effort—this crock pot cranberry butter deserves a spot in your seasonal rotation. It’s simple, fragrant, and endlessly satisfying.
Ingredients:
- Fresh or frozen cranberries
- Apples, peeled, cored, and chopped
- Brown sugar
- Orange zest
- Orange juice
- Ground cinnamon
- Ground cloves
- Vanilla extract
- Salt
Instructions:
- Add cranberries, chopped apples, brown sugar, orange zest, orange juice, cinnamon, cloves, and a pinch of salt to the crock pot. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, stirring occasionally, until the fruit is very soft and broken down.
- Remove the lid and use an immersion blender to purée the mixture until smooth, or carefully transfer to a blender.
- Stir in vanilla extract.
- Leave the lid slightly ajar and continue cooking on LOW for 1–2 hours, stirring occasionally, until thickened to a spreadable consistency.
- Taste and adjust sweetness if needed.
- Let cool completely before transferring to jars.
Crock Pot Cranberry Butter
Ingredients
Equipment
Method
- Add all ingredients except vanilla to the slow cooker.
- Cook until fruit is very soft.
- Blend until smooth.
- Stir in vanilla and continue cooking uncovered to thicken.
- Cool and store.
Notes
Tips & Tricks
- The butter thickens more as it cools, so don’t overcook.
- Use a mix of sweet apples like Fuji or Honeycrisp for best balance.
- For ultra-smooth butter, blend longer and strain if desired.
Variations
- Add ginger or nutmeg for extra warmth.
- Swap orange for lemon zest for a brighter finish.
- Make it sugar-free using a natural sweetener like maple syrup.
Serving Suggestions
- Spread on toast, biscuits, or English muffins.
- Swirl into yogurt or oatmeal.
- Serve alongside roasted turkey, pork, or chicken.
- Add to a cheese board with brie or goat cheese.
Storage Information
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze for up to 3 months in freezer-safe jars.
FAQ
- Is this the same as cranberry sauce? No—cranberry butter is smoother, thicker, and more concentrated.
- Can I use frozen cranberries? Yes, no need to thaw first.
- Can I can this? It’s best refrigerated or frozen unless properly pressure-canned.
History / Fun Facts
- Fruit butters date back centuries as a way to preserve fruit.
- Cranberries are native to North America and were originally called “bounce berries.”
