Sweet and Spicy Cranberry Butter
This Sweet and Spicy Cranberry Butter is cooked in the CrockPot Express Crock Multi Cooker in no time. Made using fresh cranberries, orange zest, cinnamon, brown sugar and a jalapeño for the perfect balance of sweet, tangy and spicy. Makes about 1 1/2 cups.
- 12 oz cranberries rinsed
- 1 cup packed brown sugar
- 1 whole cinnamon stick
- 1 jalapeño
- 1 orange large
- 1 cup water
Carefully slice jalapeño lengthwise, set aside. Using a vegetable peeler, remove the outer orange zest from the entire orange, set aside. Peel the orange and discard white peel.
Add the orange zest, orange segments, cranberries, brown sugar, cinnamon stick, jalapeño halves and water to the Crock Express.
Close lid and steam valve. Select Dessert setting, time will be for 10 minutes. When finished cooking, quick release pressure according to manufacturer’s directions.
Carefully remove cinnamon stick and both slices of jalapeño, discard. Using an immersion blender or regular blender, purée cranberry mixture until smooth.
Pour back into the Crock Express and press Sauté setting, change setting Temperature from High to Low and cook with lid off for 30 minutes, until reduced and thickened. Stir occasionally.
Allow to cool and pour into clean jars and seal with lids. Refrigerate, keeps for 2-3 weeks.
- Stove Top - Cook on stove top method. Bring to a boil and lower to simmer. Cook for 10 minutes. Carefully remove cinnamon stick and both slices of jalapeño, discard. Using an immersion blender or regular blender, purée cranberry mixture until smooth. Pour back into the pan and cook with lid off for 20 minutes on simmer, or until reduced and thickened. Stir occasionally being careful that it does not burn.
Calories: 66kcal | Carbohydrates: 17g | Sodium: 5mg | Potassium: 51mg | Fiber: 1g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 8.3mg | Calcium: 19mg | Iron: 0.2mg