This is one of those recipes that tastes amazing and is oh so simple to make. Simply place the apples and cranberries in a slow cooker with the apple juice or cider and let your slow cooker do the work.
5 1/2 lbs apples
1-16 oz bag cranberries
1 cup apple juice or apple cider
1 tbsp cinnamon
1 cup maple syrup
2 tsp Vanilla extract
Core and cut apples into pieces (no need to peel). Put apples, cranberries and juice or cider in a crock pot and cook on high about 5 hours.
Puree mixture in a blender or use an immersion blender. You can also process through a food mill if desired.
Add 1 cup maple syrup, 1 tbsp cinnamon and 2 tsp vanilla extract and cook on high another 2-3 hours (place a wooden spoon across the end of the slow cooker to prop up the lid so the cranberry apple butter will reduce and thicken) or until cranberry apple butter mixture is thick.
Ladle into prepared jars leaving 1/2-inch head-space. Cover jars with lids and bands and process half-pints or pints 15 minutes in a boiling water bath or steam canner.
Remove jars from canner and let them sit on a towel or rack on your kitchen countertop 24 hours undisturbed. Jars are sealed when button on top of the lid is fully depressed and wont flex up and down. Store in pantry up to one year. Open jars must be refrigerated.
Yield: 8 - half-pint jars
recipe adapted from Citronlimette
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