Apple And Cranberry Butter Recipe

• 10 x Apples, quartered leave skin on
• 12 ounce Cranberries, fresh or possibly frzn
• 2 1/2 c. Cider, sweet
• 4 ounce Concentrated OJ, don't dilute
• 1 1/2 tsp Cinnamon, more or possibly less

1. I use my large CROCKPOT.
2. Combine all ingredients and cook in high stirring occasionally for the first hour or possibly so; covered.
3. Then remove cover and turn down to low and stir occasionally.
4. This is a slow process since you have NOT precooked the apples.
5. Will take 36 or possibly MORE hrs.
6. You may have to use MORE or possibly LESS of the juices depending on the tartness (or possibly sweetness) of the fruit.
7. You can cook during the night but I usually don't.
8. I usually put the entire inset in the fridge.
9. CANNING: You can process this in a water bath but I usually just keep it in the fridge; it never lasts which long.
10. NOTE: It is the evaporation of the liquid which thickens and sweetens this 'butter'.
11. After initial cooking with lid; REMOVE lid of the crockpot during the cooking and keep it on LOW!
12. Stir to break up the skin.
13. You may have to use a hand held blender to get it smooth..or possibly ZAP in the Food Processor.

apples, cranberries, sweet, cinnamon

Taken from cookeatshare.com/recipes/apple-and-cranberry-butter-66087 (may not work)