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2 12-oz pkgfresh cranberries
1 capple juice
1/8 tspground cloves
How to Make Cranberry Butter
- In medium saucepan, cook cranberries in apple juice 5 to 8 minutes or until skins burst and berries are tender. Press through a sieve or process with food processor; but back into saucepan. Cook over low heat 20 minutes, stirring frequently to prevent sticking. Add sugar, cinnamon, and cloves; stir until well blended.
- Spoon into hot, sterilized jars.
- Refrigerate up to 3 weeks or freeze.