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Crock Pot Cranberry Butter

A silky, tangy cranberry butter slow-cooked to perfection and blended smooth for a holiday-ready spread.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 10 cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 90

Ingredients
  

  • 12 cups fresh cranberries
  • 3 cups granulated sugar
  • 1 cup orange juice freshly squeezed
  • 2 tbsp orange zest
  • 1 tsp ground cinnamon
  • 2 cinnamon sticks
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • Slow cooker
  • Blender or Immersion Blender
  • Measuring cups
  • Wooden spoon

Method
 

  1. Add all ingredients except vanilla to the slow cooker and stir to combine.
  2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until cranberries are fully softened.
  3. Remove cinnamon sticks and discard.
  4. Blend mixture until completely smooth using a blender or immersion blender.
  5. Stir in vanilla extract and adjust sweetness if needed.
  6. Return to slow cooker uncovered and cook 30–60 minutes to thicken.

Notes

Cranberry butter thickens as it cools. Store refrigerated up to 2 weeks or freeze for longer storage.