Pam's Cranapple Butter

Pam Ellingson


I saw this recipe in the Ball Canning Book and added my own twist to it. The original recipe just called for cranberry juice cocktail for the cranberry flavor, but I punched it up a bit with a package of cranberries I had in the freezer. Yummo and Beautiful too.


★★★★★ 2 votes

Makes 14 to 16 - 4 oz jelly jars
30 Min
1 Hr 45 Min


  • 3 lb
    jonathan apples, washed, cored and diced
  • 12 oz
    cranberries, fresh or frozen
  • 1 qt
    cranberry juice cocktail
  • 2 1/4 c
  • 1 tsp
    cinnamon, ground
  • 1/4 tsp
    fresh ground nutmeg

How to Make Pam's Cranapple Butter


  1. Wash, core and chop apples. Place in 6 qt Dutch oven or large saucepot with one package (12 oz) cranberries. Add the cranberry juice cocktail. Cook at medium high until the cranberries pop and the apples are very soft. Stir occasionally.
  2. Remove Dutch oven from stove and process the cooked mixture through a food mill into a large mixing bowl to remove apple and cranberry skins.
  3. Add sugar and spices to the pulp and stir to combine. Put the pulp back into the Dutch oven and cook over medium heat until the mixture is thick enough to round up on a spoon. This takes some time as you have to reduce the juice enough to thicken. Stir occasionally to keep from sticking and reduce heat if the mixture is boiling too rapidly. (I place either a splatter screen over the pot or leave the pot lid partially askew to allow steam to escape and avoid HOT splatters on you or your stove/floor/walls etc.)
  4. When the mixture is thickened to your preference, remove the pot from the stove and proceed with canning it as per the most recent Canning instructions for your altitude. (See the Ball Canning book)

Printable Recipe Card

About Pam's Cranapple Butter

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian

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