I created a new fruit butter that could double as a side on my Holiday table, a great fruit butter that is easily converted to a sauce for basting onto grilled foods too! Serve with turkey or even on leftover turkey sandwiches at the Holidays - YUM! ~Enjoy! Diane
Cranberry/Blueberry Fruit Butter
3 Fuji Apples, sliced thin - peels left on
1 (12 oz bag) Fresh Cranberries
1 cup apple juice
1 (pint) Blueberries (I used my home-canned ones in blueberry juice)
1/4 cup fresh orange juice
1 tsp vanilla bean paste or extract
3 cups sugar
2 tsp cinnamon * *
3 Tbs sweet cocoa * *
Cook down the apples and cranberries in a large stock pot at a high heat in the apple juice for a good 10 minutes, add in all the remaining ingredients except for the cinnamon and cocoa powder. Let this cook down and thicken for a good 30-45 minutes, Use an immersion blender to blend your fruit butter smooth. Taste test at this point, if you like your sauce on the tart side then its ready for canning. **If you want to tone down the tart taste just a bit more, add in the cinnamon and coca powder. Waterbath can half-pints for 10 minutes or according to your altitude.
Yield: Approx 5 half-pints/fruit butters have a shelf life of about 6 months in pantry.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home