This week's "Wordless Wednesday on Tuesday" wasn't published on Tuesday because for some reason my computer thinks today is tomorrow. Therefore when I scheduled the post for Tuesday, it went up on Monday. Why? Ask Blogger. Or Microsoft. Or someone smarter than me.
Also, this week's "Wordless Wednesday on Tuesday" isn't wordless because I want to share a killer-good recipe with you: a recipe for cranberry butter. It's like apple butter only better (IMHO). Even the jars make my mouth water, so along with the recipe I'm sharing a photo of my latest batch. It's a great way to save the seasonal cranberry for year-round sharing!
Crockpot Cranberry Butter
24 oz fresh cranberries, Rinsed & picked over
1 cup brown sugar, packed
1 cinnamon stick, (I used 2.)
1 c apple cider
1. Put all the ingredients in a crockpot and stir to combine well. Turn on high. Let it cook for about 2 hours or until the cranberries are soft.
2. Remove the cinnamon stick and puree the mixture in a food processor or, to make it even easier, use an immersion blender. Puree the cranberries very finely.
3. Force the cranberry puree through a mesh sieve or strainer. Push forcefully with the back of a spoon to get as much cranberry puree as you can. Discard the solids.
4. Pour the puree back into the crockpot. Turn the crockpot to high, and leave the lid ajar. Cook until thickened, approximately another 2 hours, stirring occasionally.
5. Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and consume within a month. Or, if you're handy with canning, process the jars so the butter will be available year-round.