Cranberry Apple Butter

1. 1

   In a large cast-iron casserole, combine the apples and water.

2. 2

   Cover and cook over moderate heat, stirring often, until soft, about 20 minutes.

3. 3

   Uncover and cook on low heat, stirring occasionally, until it forms a thickened puree, about 45 minutes.

4. 4

   Meanwhile, in a medium saucepan, cook the cranberries with sugar over low heat, stirring occasionally, until a thick puree forms, about 15 minutes.

5. 5

   Pass cranberry puree through a coarse strainer.

6. 6

   Then pass the apple puree through a coarse strainer and return it to casserole.

7. 7

   Cook over moderately low heat, stirring occasionally until very thick, about 15 minutes.

8. 8

   Add the honey and the cranberry puree and stir until blended.

9. 9

   Transfer the butter to a heatproof bowl and cool completely.

10. 10

    Pack into clean jars and refrigerate for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.