This Sweet and Spicy Cranberry Butter is a quick, flavorful spread made from fresh cranberries, orange zest, cinnamon, brown sugar and a touch of jalapeño. It can be cooked on the stovetop or made even faster in a multi-cooker like the Crock-Pot Express. The result is a thick, spreadable condiment that balances sweet, tangy and spicy notes—perfect for holiday breakfasts, sandwiches and cheese boards.
Fruit butters differ from sauces like applesauce because they are reduced until thick and concentrated in flavor. Apple butter is the most familiar example, but cranberry butter makes a bright, festive alternative as the holidays approach. This recipe yields about 1 1/2 cups of cranberry butter and stores well in the refrigerator for two to three weeks.
I traditionally made this on the stovetop, but using a multi-cooker speeds the process. The Crock-Pot Express Crock Multi-Cooker combines pressure cooking, slow cooking, steaming and sautéing in one vessel, so it’s convenient when time is tight. With a short pressure-cook step followed by a brief reduction on sauté, you can get the same thick, jammy texture in far less time than slow-simmering on the stove.
The finished cranberry butter is silky and spreadable. Serve it with crackers and cheese, spoon it over scones or toast, use it as a flavorful layer in turkey sandwiches, or stir a spoonful into morning oatmeal for an instant holiday boost.
Sweet and Spicy Cranberry Butter
This concentrated cranberry spread is cooked down until smooth and thick. It combines cranberries, orange zest, brown sugar, cinnamon and jalapeño for a bright, balanced flavor. Makes about 1 1/2 cups.
- Servings: 16 (small servings)
- Prep: 5 mins
- Cook: 1 hr 10 mins (includes reduction time)
- Total: 1 hr 15 mins
Ingredients
- 12 oz cranberries, rinsed
- 1 cup packed brown sugar
- 1 whole cinnamon stick
- 1 jalapeño
- 1 large orange
- 1 cup water
Instructions
Stove Top
- Slice the jalapeño lengthwise and set aside. Use a vegetable peeler to remove the orange zest from the orange, then peel away and discard any white pith. Segment the orange.
- In a stock pot or Dutch oven, combine the orange zest, orange segments, cranberries, brown sugar, cinnamon stick, jalapeño halves and water.
- Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes. Carefully remove and discard the cinnamon stick and jalapeño pieces.
- Purée the cranberry mixture until smooth using an immersion blender or a countertop blender (work in batches if needed).
- Return the purée to the pan and simmer with the lid off for about 20 minutes, stirring occasionally, until the mixture is reduced and thickened to a spreadable consistency. Watch closely so it does not burn.
- Allow to cool, then transfer to clean jars and refrigerate. Keeps for 2–3 weeks.
Crock-Pot Express Crock Multi-Cooker
- Slice the jalapeño lengthwise and set aside. Peel the orange and remove the zest as described above.
- Add the orange zest, orange segments, cranberries, brown sugar, cinnamon stick, jalapeño halves and water to the multi-cooker pot.
- Close the lid and secure the steam valve. Select the Dessert or equivalent pressure setting for 10 minutes. When cooking finishes, quick-release pressure according to the manufacturer’s directions.
- Remove and discard the cinnamon stick and jalapeño pieces. Purée the cooked mixture until smooth with an immersion or countertop blender.
- Return the purée to the pot and select the Sauté function on low (lid off). Cook for about 30 minutes, stirring occasionally, until reduced and thickened.
- Let the cranberry butter cool, then transfer to clean jars and seal. Refrigerate for up to 2–3 weeks.
Nutrition (per serving)
Calories: 66 kcal | Carbohydrates: 17 g | Sodium: 5 mg | Potassium: 51 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 40 IU | Vitamin C: 8.3 mg | Calcium: 19 mg | Iron: 0.2 mg
The nutritional information is an estimate and should not replace professional advice.
Notes and Serving Ideas
This cranberry butter works beautifully as a condiment: spread it on toast or scones, add a spoonful to oatmeal, use it on a turkey sandwich, or pair it with crackers and cheese. Adjust the amount of jalapeño to control the heat—remove the seeds for milder spice, or add more if you prefer a stronger kick.
When reducing the purée, stir frequently near the end to prevent sticking. For a smoother consistency, strain the cooled butter through a fine-mesh sieve before jarring, though this is optional.
Course: Condiment
Cuisine: American
Author: Kevin Is Cooking
If you make this recipe, share a photo on Instagram and tag @keviniscooking or use the hashtag #keviniscooking.
