Cran-Apple Butter

This recipe was recently featured in our Canning Class, All Things Apple, taught by KSU Extension Staff, Cindy Evans and Karen Blakeslee.  Cindy gave me a big, fat jar of this yummy stuff to take home for my family – I ate the WHOLE thing with a SPOON the next day – it’s delicious!   I am anxious to make this to give as holiday gifts this season. 



6 lbs. apples, cored, peeled and chopped
8 cups cranberry juice cocktail
4 cups granulated sugar
1 Tbs. ground cinnamon
1 tsp. ground nutmeg
1 tsp. kosher salt (the original recipe did not call for this)
1 tsp. vanilla extract (the original recipe did not call for this)
1.  In a large stainless steel saucepan, combine apples and cranberry juice cocktail.  Bring to a boil over medium high heat.  Boil, stirring occasionally, until apples are soft, about 15-20 minutes.
2. Using a potato masher, crush softened apples just until a uniform texture is achieved.  (Original recipe says to transfer cooked apples in batches to a food mill or food processor fitted with a metal blade and process until a uniform texture is achieved, but do not liquefy.  My apples always softened enough after cooking 15-20 minutes that I was able to use the potato masher method,  making the perfect consistency!)

3.  In a clean large stainless steel saucepan or dutch oven, combine apple pureee, sugar, cinnamon, nutmeg, and salt.  Bring to a boil over medium high heat; boil, stirring frequently, until mixture thickens and holds it shape on a spoon.  Remove from heat and stir in vanilla.
4.  Meanwhile, prepare canner, jars, and lids.
5.  Ladel hot apple butter into hot jars, leaving 1/4 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot apple butter.  Wipe rim.  Center lid on jar; screw band down just until resistance is met, then increase to fingertip-tight only.
6.  Place jars in canner, ensuring they are completely covered with water.  Bring water to a boil and process apple butter in jars for 10 minutes. Wait 5 minutes, remove jars from water, cool and store, making sure all jars seal properly.
Makes about nine 8 oz. jars or four 5 pint jars.
Now You’re Cannin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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