Tart and savory crock pot cranberry butter is a fall staple in Olivia’s kitchen – what better timing than to share this delicious recipe before the holidays arrive. This treat pairs well with biscuits, scones, rich cheeses, and is even a great spread to have on the table during Thanksgiving dinner. 

You’ll want to bring a jar with you to every fall get together!

Ingredients:

• Three 12 oz bags of cranberries (rinsed)
• 2 Cups of brown sugar
• 1 tbsp. lemon juice
• 2 tsp. vanilla extract
• Dash of nutmeg
• 2 cinnamon sticks 
• Orange zest (half an orange)
• 1/4 cup maple syrup

Directions:

• Wash the cranberries and pour them into the crock pot.
• Next, peel the zest off the orange, add it to the slow cooker. Toss in the cinnamon sticks too. 
• Add 1/4 cup maple syrup. The flavor combination of maple, orange, cinnamon and cranberry is too good! 
• Add remaining ingredients: lemon juice, vanilla extract, nut meg, and brown sugar. 
• Stir and cook on low for 4 – 6 hours. 
• Now, use an immersion blender (or regular blender) to get the perfect consistency! If too thick, add in a touch of water. 

 

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