Apple butter is one of those basic recipes that can be combined with other flavors with fabulous results. This recipe for Apple Cranberry Butter is a prime example of a perfect combination. The tartness of the cranberries and the sweetness of the apples make it one of my favorite butters to use on meat. From chicken breast to pork chops to turkey, this is a great addition to a meal. Fruit butter becomes so much easier to make if you use a steamer juicer to remove the juice first. Using the steam juicer greatly reduces the cooking time and gives a byproduct of apple juice. This Apple Cranberry Butter tends to be smoother with more spices and less sugar than a comparable jam.
Prepare Your Steam Juicing Equipment
Start by preparing your steamer juicer by filling the bottom basin with water and place it on the stove on low to begin heating the water.
Note: You will periodically want to check your water level in the bottom of the juicer so that it does not run dry and burn the pan of your juicer.
Note 2: If you do not have a steamer juicer you can still make this recipe by cooking down the apples to remove the juice.
Making the Apple Cranberry Butter
Wash, peel, core and slice 4.5 pounds of apples. You can cook them down with 1/4 cup of water or use the steamer juicer (My preferred method.).
Blend the apple pulp with 2 cups of cranberry juice.
In a large pot, mix the apples and juice with 4 cups more of cranberry juice, 3 cups of white sugar, 1.5 teaspoons of cinnamon, 1/8 teaspoon of ground cloves, and 1/8 teaspoon of nutmeg.
Simmer until thick.
Prepare Your Canning Equipment
While your Apple Cider Butter is simmering until thick prepare your boiling water bath with enough water to cover 4 pint-sized jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Next, preheat your jars. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start filling your jars with apple cider butter.
NOTE: To check that the Apple Cider Butter is done, drop a spoonful on the surface of the batch. If it holds its shape for several seconds, it is ready. Another method is to drop a spoonful on a chilled plate. If the consistency is thick and spreadable like jam, it is don
Pour or ladle the butter into clean, hot, pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.
Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Apple Cranberry Butter
Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have any questions about how to use a boiling water canner take a look at our canning basics videos.