Cranberry Apple Butter Food

CRANBERRY APPLE BUTTER

Steps:

• Combine the apples, cranberries and liquid in a large stock pot. Place a lid on the pot and bring it to a boil. Once it is bubbling away nicely, reduce the heat to medium-low and simmer for 30 to 45 minutes, until the apples soften and the cranberries burst.
• Once the fruit is very tender, remove the pot from the heat and let it cool to lukewarm.
• Work the cooked apples and cranberries through a food mill to separate out the skins and seeds.
• Pour the milled fruit into a slow cooker and cook on low for 8 hours with the lid cocked to allow the steam to escape. Stir occasionally.
• When the first round of cooking is done, stir the fruit and cook for another 8 hours. If your slow cooker runs hot, use a shorter length of time.
• The fruit butter is done when it is quite thick and has reduced by about half.
• Scrape the finished butter into a smaller pot and use an immersion blender to puree it smooth. Add the sugar to taste (this butter naturally has enough sugar and acid to be safe to can without the additional sugar. It's simply there to help smooth out the cranberries).
• Prepare a boiling water bath and enough jars to hold 8 half pints.
• Funnel the finished butter into the jars, leaving 1/2 inch headspace. Use a chopstick to work out the air bubbles that will get trapped (and with a butter this thick, you will have trapped air bubbles).
• Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
• When the time is up, slide the pot off the heat and remove the lid. Let the jars cool slowly for ten minutes in the water. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

CRANBERRY APPLE BUTTER

Steps:

• In a large cast-iron casserole, combine the apples and water.
• Cover and cook over moderate heat, stirring often, until soft, about 20 minutes.
• Uncover and cook on low heat, stirring occasionally, until it forms a thickened puree, about 45 minutes.
• Meanwhile, in a medium saucepan, cook the cranberries with sugar over low heat, stirring occasionally, until a thick puree forms, about 15 minutes.
• Pass cranberry puree through a coarse strainer.
• Then pass the apple puree through a coarse strainer and return it to casserole.
• Cook over moderately low heat, stirring occasionally until very thick, about 15 minutes.
• Add the honey and the cranberry puree and stir until blended.
• Transfer the butter to a heatproof bowl and cool completely.
• Pack into clean jars and refrigerate for up to 1 month.

CROCK POT CRANBERRY APPLE BUTTER

Steps:

• Core and chop apple; do not peel.
• Combine apples, cranberries and cranapple juice in a slow cooker.
• Cover and cook on high for five hours.
• Puree in sieve, food mill or processor.
• Return pureed mixture to crock pot and add sugar, cinnamon and cloves.
• Cover and cook on high for 1 to 2 hours.

CRANBERRY SAUCE WITH APPLES

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

PAM'S CRANAPPLE BUTTER

Steps:

• 1. Wash, core and chop apples. Place in 6 qt Dutch oven or large saucepot with one package (12 oz) cranberries. Add the cranberry juice cocktail. Cook at medium high until the cranberries pop and the apples are very soft. Stir occasionally.
• 2. Remove Dutch oven from stove and process the cooked mixture through a food mill into a large mixing bowl to remove apple and cranberry skins.
• 3. Add sugar and spices to the pulp and stir to combine. Put the pulp back into the Dutch oven and cook over medium heat until the mixture is thick enough to round up on a spoon. This takes some time as you have to reduce the juice enough to thicken. Stir occasionally to keep from sticking and reduce heat if the mixture is boiling too rapidly. (I place either a splatter screen over the pot or leave the pot lid partially askew to allow steam to escape and avoid HOT splatters on you or your stove/floor/walls etc.)
• 4. When the mixture is thickened to your preference, remove the pot from the stove and proceed with canning it as per the most recent Canning instructions for your altitude. (See the Ball Canning book)

CRANBERRY BUTTER

Steps:

• In a small saucepan, combine cranberry sauce and orange zest; cook and stir until blended. Remove from the heat; stir in extract. Cool., Spoon cranberry mixture over butter.