Recipe : Slow-Cooker Apple Cranberry Butter

I've been experimenting with meat jams and fruit butters lately and this one turned out pretty damn good if I do say so. It simmers overnight in the slow cooker and makes your house smell like Christmas! Here's the recipe, inspired by My Baking Addiction:

Slow-Cooker Apple Cranberry Butter

5 large or 7 medium-sized Honeycrisp Apples

1 bag (340g / 12oz) fresh cranberries*

1/2 C dark brown sugar

1/2 C organic cane sugar (I used Just Us! Fair Trade Organic Sugar)

Juice of 1/2 lemon

1/2 vanilla bean - seeds scraped out, pod reserved

1 star anise pod

3 cardamom pods, lightly crushed

3-inch cinnamon stick (I use Sri Lankan cinnamon that I get from The Spiceman)

1.5 tsp pumpkin pie spice

1 tsp sea salt

1 tsp vanilla (I always buy Neilsen-Massey Madagascar vanilla at The Paderno Store in Bayer's Lake - Tahitian if they're out)

1/2 tsp ground cinnamon (I LOVE grinding the Sri Lankan cinnamon sticks - the flavour is unmatched)

- peel, core and chop apples - in a large bowl, toss the apples with cranberries, sugars, lemon juice and vanilla bean seeds - place mixture in slow cooker - bundle star anise and cardamom in cheesecloth, or a fresh tea filter, and place on top of apples along with reserved vanilla pods and cinnamon stick - turn to low and slow cook overnight (or 8-10 hours)

- in the morning, remove spice bundle, vanilla pods and cinnamon stick - purée cooked apples with an immersion blender until smooth - add pumpkin pie spice, vanilla, sea salt and ground cinnamon - cook on low 1-2 hours longer - store in mason jars**

*if you don't have cranberries just substitute the weight in apples

**if not canning, store in fridge and eat within 2 weeks - if canning, will keep on shelf for at least a year, probably longer

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