Of course there’s nothing evil about cranapple butter. How could something so tasty be evil? I’m fairly certain the cranberry butter will remain my favorite of the three, but I had some extra apples and extra cranberries, so why not? The process was more like making the apple butter, just inserting cranberries into the process. I followed a recipe from Eating Rules. I think the only change was I reduced the sweetener, in this case maple syrup by A LOT. But hey, what else is new?
Also a crockpot recipe, my favorite appliance of the season. I swear I must have had the thing on three days straight canning all these butters! And I couldn’t be happier! With Sandy on its way and us being trapped in Bay Ridge for an undecided amount of time thanks to the MTA shutting down all transit, at least I know I have apple butter to survive on! We’re on pretty high ground, so aren’t too concerned about flooding or power loss, just boredom. But in case Sandy decided to eat Brooklyn and I never write again, here’s hoping I went out with a good recipe!
Cranapple Butter (Adapted from Eating Rules) Makes about 8 half pints
- 1 ½ lb fresh cranberries (about 7 cups), well washed
- 5 lb mixed apples
- 1 c apple cider
- 1/2 c pure maple syrup
- 1 tbsp cinnamon
- 1 tsp vanilla extract
Core and quarter apples. Combine apples and cranberries in a large, heavy bottom pot. Add cider, then partially cover with a lid and place the pot over medium heat. Cook for about 15 minutes then stir the apples to distribute heat and use a potato masher to break down the mixture.Cook for another 15 minutes then reduce heat to medium low. Continue cooking for another 30 minutes, stirring occasionally to avoid scorching.
Remove from heat and give one final big stir. Apples may still hold some of their shape, but the flesh will be soft. Place a food mill fitted with a fine disk over the bowl of your slow-cooker and, working in batches, press all the cooked fruit through. Discard the solids.
What you have now is velvety, blush-colored cranberry applesauce. Add maple syrup, cinnamon and vanilla. Turn slow cooker on high, covered. Once the butter begins to boil, adjust lid so it is covering the pot about half way and steam can escape. Alternatively use a splatter shield. Continue cooking butter on high for about 6 hours, stirring occasionally, until it has thickened into a spreadable consistency.
Ladle the hot fruit butter into clean hot jars and wipe rims with a clean cloth. Apply sterilized lids and jar rings, and process in a boiling water canner for 20 minutes.