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Step 1
Add all the ingredients in a crock pot and stir to combine. Cook on high for about 2 hours or until cranberries are softened.
Step 2
Remove the cinnamon stick, set aside.
Step 3
In 2-3 separate batches, run the mixture thru a food processor for a minute or two.
Step 4
Pour the pureed cranberry thru a mesh sieve. Press with spatula or spoon to force puree through. Discard seeds/solids.
Step 5
Pour the pureed cranberry and cinnamon stick back into the crock pot.
Step 6
Cook on high with the lid ajar. Cook for about 2 hours or until thickened, stirring occasionally. Try to avoid forming a "skin" on top. I stirred mixture about every 20 minutes or so.
Step 7
Pour cranberry butter in jars and store in fridge. Cranberry butter should keep for about a month. Enjoy 🙂