‘Tis the season for fresh cranberries. I have never used fresh cranberries before so when they went on sale at my local store I thought it would be a good time to experiment. I didn’t want to just make another sauce or relish. It took a few days to come up with the idea to make cranberry jam. What do I know about making jam? Absolutely nothing. I figured throw it all in the slow cooker, let it do the work for me and see what happens. What came out wasn’t exactly jam. I accidentally made cranberry butter which is so much better than jam. The possibilities are endless. I’m imagining glazed seitan, cranberry butter cookies, and cranberry butter cream cheese rolls. You better believe I am bringing one of these things to our family Thanksgiving gathering.
I also didn’t want it to be too sweet so instead of using sugar or agave nectar I was set on using brown rice syrup. The thickness of the syrup probably has something to do with it turning out to be cranberry butter rather than cranberry jam. I’ve never heard of brown rice syrup until I read Alicia Silverstone’s The Kind Diet. If you are interested in that book I have a mini review on my books page. After reading this article I was sold on using brown rice syrup in place of agave nectar.
- If you use another sweetener in place of brown rice syrup you will not get the same result in consistency.
- I would recommend using a slow cooker liner to cut down on mess. Reynolds makes them and I use them for extra messy dishes that could potentially ruin my slow cooker. If you would rather not than use an oil that won’t add flavor like sunflower, safflower, or grapeseed. If you don’t mind the flavor coconut oil would work well but it would also harden the butter after refrigeration.
- In lieu of a blender I used my single serve Ninja smoothie cup to get a smoother result. If you have a magic bullet or something similar try using that instead of a blender or food processor. As long as it’s still hot a blender should work just as well.
- This did stain my wooden spoon so use a spoon you don’t mind having a permanent red stain on.
- This is not the kind of slow cooker recipe to leave and forget about. It needs to be stirred occasionally otherwise it will burn. So plan on making this on a day you are not going to leave the house.
Makes approximately 2.5 cups
- 2 12 ounce bags of fresh cranberries
- 1/2 cup of water
- 1 cup brown rice syrup
- juice from 2 oranges
- 2 teaspoons cinnamon
- Place fresh cranberries in blender and pulse a few times to chop and shred cranberries.
- If you are not using a liner (see note above) than oil your crock and mix all ingredients. Use a wooden spoon to keep lid propped open. This will allow the liquid to evaporate.
- Cook on low for 8 to 10 hours, stirring occasionally.
- While still hot transfer to blender (see note above) and blend until smooth.
- Place in jars or other storage containers, let cool completely, cover tightly and refrigerate.
I tried it on some toast this morning. It’s a little too tart to eat by itself but it would be magical mixed with some non-dairy cream cheese. Especially Daiya’s new cream cheese that I finally got to try the other day.