Apple Cranberry Raisin Butter (Holiday Butter)


Apple Cranberry Raisin Butter is delicious in place of cranberry sauce, chutney or apple sauce, or used in recipes calling for a fruit butter like our Holiday Apple Cranberry Spice Muffins or our Baked Potato Pancakes. I like to call it Holiday Butter because it tastes like the winter holiday season.
8 large organic Fuji apples (washed, cored, and cubed; peel only if not organic)
1 lb fresh organic cranberries (rinsed)
1 lb organic raisins
1 Tablespoon ground cinnamon
1 Tablespoon ground nutmeg
2 teaspoons cardamon
3 cinnamon sticks (optional)
6 ounces maple sugar (optional)
1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine)
2 cups water
1. Make sure the apples are cut in chunks.
2. Put all the ingredients in a large jam pot or stock pot and mix thoroughly.
3. Add more water until the mixture is barely covered with liquid.
4. Bring to a boil; reduce the heat, cover, and simmer for 1 hour on a low heat; stirring occasionally until all of the ingredients are soft and mushy.
5. Remove the lid and simmer for an additional 30 minutes until the mixture reduces to a thick pie filling consistency; stirring frequently. As it thickens you will need to stir it more so it doesn’t burn.
6. Let the mixture cool to room temperature, about 2 hours.
7. Remove the cinnamon sticks and blend the filling until smooth in small batches in a food processor or you could also process the mixture right in the pot with an emersion hand blender.
8. At this point you can follow the same instructions you use for canning jams and apple butters or you can put in your own separate containers and keep in the refrigerator.

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