Part 2 of my fall butters! Part 1 was Sweet Apple Cider Butter. I found the perfect butter to merge my love of cranberries with my love of apples. This particular butter can be frozen for up to one year or refrigerated for three weeks if you add freezer jam fruit pectin.
1 c sugar
1/2 c brown sugar
1 1.59-oz package of Freezer Jam Fruit Pectin (optional, necessary if not eating right away)
3/4 t cinnamon
1/4 t allspice
1/4 t nutmeg
1 c fresh or frozen (thawed) cranberries
4 c apples (about 3-4 medium), peeled, cored, and coarsely chopped
1 T lemon juice
1/2 c orange juice
- Stir sugar, brown sugar, pectin, cinnamon, allspice, and nutmeg in a bowl until well-blended. Set aside.
- Pulse cranberries in a blender until finely chopped. Add apples, lemon juice, and orange juice. Blend until smooth, about 30 seconds.
- Add cranberry-apple puree to dry mixture. Stir about 3 minutes.
- If freezing, ladle into freezer jars and let stand until thickened, about 30 minutes. Freeze, refrigerate, or serve.
Serving: 2 T
Pt. 1: Sweet Apple Cider Butter
Pt. 3: Pumpkin Butter
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