Tart Cranberry Butter

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Preserving Method: Water Bath Canning

1. Combine all ingredients together in a 4-6 quart Crock-Pot®; place lid on and turn heat to low. Simmer, stirring occasionally, for about 6-7 hours or until mixture reduces by half. Turn heat off, remove lid and let cranberry butter cool slightly.
2. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.    
3. Process cranberry mixture using an immersion blender, or in batches in the bowl of a food processor, until puree is smooth.
4. Return puree to a boil in the Crock-Pot® or in a saucepan on the stove. Remove from heat. 5. Ladle hot cranberry butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
6. Process jars 15 minutes for pints, 10 minutes for half-pints, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.