Apple butter with cranberries

Portions:

6 x 250 ml jars or 6 cups

Preparation:

40 min.

Cooking:

4 h 15

Ingredients

120 (1 cup) unsweetened dried cranberries
125 ml (1/2 cup) sweetened cranberry juice
250 ml (1 cup) apple juice
2 tbsp. butter
22 apples of different varieties, peeled and diced
60 ml (1/4 cup) lemon juice
60 ml (1/4 cup) calvados or apple juice
250 ml (1 cup) sweet cider
1 tsp ground cinnamon
1 clove
200 g (1 cup) sugar

Preparation

Place dried cranberries, cranberry juice and apple juice in a bowl. Set aside for later use.
Melt the butter in a large ovenproof saucepan. Add apple cubes, lemon juice, calvados, cider, cinnamon, cloves and sugar. Cook over medium heat, stirring often, for 50 min. or until apples have broken down into sauce.
Using a skimmer, remove the cloves. Mash the apples in the cooking liquid with a potato masher.
Preheat oven to 120°C (250°F).
Add dried cranberries and juice to saucepan. Bring to a boil. Cook over medium heat 10 min, stirring often. Remove from heat and transfer to oven. Bake for 3 hours, or until thickened and darkened, stirring for hours.
Remove pan from oven. Pour into hot sterilized jars and close with hot lids. Turn upside down and cool completely.
Keep refrigerated for up to 3 weeks.

Tips and tricks

By using a blend of McIntosh, Gala, Cortland and Lobo apples, you'll get a more intense, full-bodied flavor.
Spread this butter on your muffins or apple bread for extra flavor!