Cranapple Butter

This Cranapple Butter is the perfect spread to go with delicious Thanksgiving dinner rolls. I found this recipe after I made and posted about the other Apple Butter a few weeks ago.  It’s from the Ball Complete Book of Home Preserving. The recipe sounded so festive, I just had to try it.

My family loves my homemade yeast rolls so I’m excited about serving them with this apple butter.  As it turns out, I’ll be having a few more guests for Thanksgiving dinner this year so it’s a good thing I’ve been making all of these jams, preserves and butters.

If you’ve been reading my blog recently, then you know that I’ve been in a canning frenzy for the past several months.  I was a little sad to think I’d have to wait until next summer to start canning again.

Well, I’ve found the solution, it’s a new challenge – just what I need, right?  I’m excited about this one!  It’s a monthly canning challenge, called tigress’ can jam.  We’ll be canning in-season fruits and vegetables every month for 12 months. 

Cranapple Butter
Makes: About nine 8-ounce jars or four to five pint jars

 

Ingredients:

• 6 lbs apples, cored, peeled and chopped (I used a combination of green Mutsu and red Cameo apples)
• 8 cups cranberry juice cocktail
• 4 cups granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg

 

Directions:

In a large pot, combine apples and cranberry juice cocktail. Bring to a boil over medium-heat.  Boil, stirring occasionally, until apples are soft, about 15 minutes.

Working in batches, transfer apple mixture to a food mill or a food processor fitted with a metal blade and puree just until a uniform texture is achieved.  This time, I used my new handy-dandy food mill.  It made easy work of this.