Crockpot Cranberry Apple Butter

 

 

 

I'm still not ready to let go of apple season quite yet and move on to pumpkin recipes. My latest use of seasonal Michigan apples is something I will really enjoy on the cooler mornings ahead. I used my crockpot to make some deliciously, spicy cranberry apple butter to enjoy on toast or English muffins. It has cinnamon, cloves and ginger, making it perfect for fall.

The best thing, besides the flavor, was the yummy scent in my house while it was cooking. I put all the ingredients in my crockpot in the morning and by the end of the day, the chopped apples, whole cranberries and spices cooked down to a wonderful color and consistency. It's thick, a little chunky and not your typical apple butter, but for me, that makes it even more delightful.

 

Crockpot Cranberry Apple Butter

(Makes 1 freezer container or jar for immediate use.)

4 apples, peeled and chopped

1/2 bag fresh cranberries

1/2 cup sugar

1/4 cup brown sugar

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp cinnamon

1 tsp vanilla

1/4 cup apple cider

Place all ingredients in a crock pot and cook on low for 6-8 hours. Stir now and then. When mixture has turned a dark red color and is thickened, cool and spoon into jar. Store in refrigerator for immediate use.

Have a wonderful weekend!

 

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