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Crock Pot Cranberry Butter

A festive, smooth cranberry spread made in the slow cooker—perfect for holiday breakfasts, gift jars, and cozy snacks.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 110

Ingredients
  

Cranberry Butter
  • 4 cups fresh cranberries or frozen, thawed
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup water
  • 0.5 cup fresh orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 1 pinch salt
  • 2 tbsp unsalted butter optional

Equipment

  • Crock pot
  • Mixing spoon
  • Immersion blender
  • Mason jars

Method
 

  1. Rinse cranberries and discard any damaged ones. If using frozen, thaw completely.
  2. Add cranberries, sugars, water, orange juice, orange zest, vanilla, cinnamon, nutmeg, cloves, and salt to the crock pot. Stir to combine.
  3. Cover and cook on low for 4–5 hours, stirring every 30–45 minutes.
  4. Once cranberries are soft and mixture thickened, puree with an immersion blender or mash for a chunkier texture.
  5. Stir in butter if using, until melted and fully combined.
  6. Transfer to jars and cool to room temperature. Refrigerate for up to 3 weeks or freeze for up to 3 months.

Notes

Stir frequently to prevent sticking. Adjust sugar to taste if you prefer sweeter or tangier cranberry butter.