Quick Cran-Apple Butter


Preserving Method: Freezing

  1. STIR sugar, brown sugar, instant pectin, cinnamon, allspice and nutmeg in a bowl until well blended. Set aside.
  2. ZEST orange. Set zest aside. Cut orange in half. Over a 1 cup liquid measure, squeeze orange halves to yield 1/4 cup juice. Set aside.
  3. PULSE cranberries in a blender until finely chopped. Add apples, orange juice and lemon juice. Blend until smooth, about 30 seconds. Add cranberry-apple puree and orange zest to the pectin mixture. Stir 3 minutes.
  4. LADLE butter into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Serve immediately, refrigerate up to three weeks or freeze up to one year.