This cranberry butter jewel of a fruit spread is not really a butter (no dairy at all). And it is not really a curd (no eggs in here either) so it is tricky to figure out how to name it properly. Technically it might be a pureed jam. It is an elevated version of instant pot cranberry sauce with a richness and depth of texture and flavor.
Who is in charge of making the cranberry sauce at your Thanksgiving or Christmas meal?
There are so many variations on cranberry sauces and I vote for making a homemade sauce every time.
Canned foods have their place at the table but, in my opinion, not when it comes to cranberries.
Cranberries freeze very well so go ahead and stock up on bags of fresh cranberries when you see them on sale at the grocery store. You’ll be prepared to make this smooth and cranberry sauce when the time is right.
What ingredients are used to make cranberry butter?
- brown sugar
- orange juice
You only need three ingredients to make this fruit butter. Simple ingredients of cranberries, sugar, and a small bit of liquid which in this case is fresh orange juice with a bit of added water all hang out together for ten minutes in a hot pressure bath called Instant Pot.
Before you know it you have a beautiful cranberry creation that today we’re calling cranberry butter.
Thirty minutes or less start to finish. You do have time to make this fresh cranberry butter. You might even save your not-so-moist turkey with this cranberry goodness!
Is cranberry butter the same as cranberry sauce?
I like to think of cranberry butter as a type of cranberry sauce. This fruit butter is made with the same ingredients as you might use for a holiday cranberry sauce, but you’ll puree this cranberry mixture until smooth.
Traditional cranberry sauces are usually lumpy and you can see some of the berries still intact. For a fruit butter, we use a high speed blender like a Vitamix or Blendtec to create a very smooth sauce.
You may find that you and your family prefer the texture of this smooth cranberry sauce as compared to jellied cranberry sauce. It is SO much better than sauce out of a can!
How do I make this Instant Pot cranberry sauce?
- Zest the oranges into the Instant Pot. This is my favorite zester: 3 in 1 Citrus Zest Microplane
- Juice the oranges and add water up to the 1 cup level.
- Add the juice, water, brown sugar and cranberries into the Instant Pot.
- Cook on high pressure for 10 minutes.
- Transfer to a Vitamix and puree.
- Pour into jars and enjoy!
How to make cranberry butter:
Use a microplane to zest the oranges. Two oranges is just right. I like to hold the microplane such that you can see the zest piling up on top.
This is especially helpful in recipes where you are measuring how much zest you need to add (eg. 1 tablespoon). Here the more zest the better so zest away!
Juice the oranges into a glass measuring cup. My two oranges produces about 1/2 cup of juice. No matter how much juice you squeeze out of your oranges, add enough water to reach the amount of one cup.
Add the juice, water, and 6 cups of cranberries into the Instant Pot.
Stir to combine. Aren’t those fresh cranberries beautiful!!
Cook on high pressure in the Instant Pot for 10 minutes. Wait another ten minutes then release the pressure on the Instant Pot.
Puree in a Vitmix or other high speed blender to create a cranberry butter spread.
Pour into mason jars and store in the refrigerator until you are ready to enjoy this vibrant version of Vitamix cranberry sauce.
What variations can I add to cranberry butter?
- Add a tablespoon of adobe sauce for a touch of heat
- Make this sauce with half apples and half cranberries for a twist on traditional apple sauce
- Add in more types of berries
- A touch of vanilla extract never hurts!
- Spike this cranberry sauce with a splash of rum
Canning at home and making small batch jams and curds have really become a source of enjoyment for me in the kitchen. If you are interested in making more homemade preserves, here is a canning resource to give more more recipe ideas!
Add a label to your jar of cranberry butter!
Give this cranberry sauce as a hostess gift or send your guests home from your holiday dinner with leftovers and a jar of this cranberry butter. A label for your mason jar makes the gift even more special.
I’ve already made a label for you!
Did you know that I have a FREE Printables library? I love sharing labels that you can download and print yourself. When you are making jams, jellies, and marmalades, it is so nice to add a personal touch.
Access is free to my email subscribers. Join the growing number of email subscribers by using the form below. You’ll love this label for your homemade cranberry butter!
How can I use cranberry butter?
Try it this week for Thanksgiving and you’ll find ways to use it right through Christmastime. An alternative would be this Native American berry sauce called wojapi.
- Add it as a tart-fruit spread to your morning toast
- Combine it with mayo for a flavorful aioli
- Shake it into an oil and vinegar dressing for a salad
- Drizzle it over yogurt or ice cream
- Jazz up your oatmeal
- Use it in a drink to create a flavored tonic
- Serve it with a cheese platter
- Or just eat it by the spoonful
So many choices.
I think this cranberry fruit spread would be the perfect filling to use in Liz’z recipe for Cranberry Cheesecake Bars, don’t you? An oatmeal crust, a cheesecake filling, and a cranberry layer too!
- 6 cups fresh cranberries
- 1/2 cup brown sugar (this will be tart, if you'd like it sweeter, increase sugar to 1 cup)
- zest and juice of 2 oranges
- water (see instructions below for amount)
- Zest the two oranges into the Instant Pot.
- Squeeze the juice of both oranges into a glass measuring cup. Mine produced about 2/3 cup of orange juice. Fill with water to reach 1 cup of liquid. (So if your oranges produce 1/2 cup of juice then you will need 1/2 cup water added).
- Pour the water, cranberries and the brown sugar into the Instant Pot. Stir together to mix.
- Set the Instant Pot to High Pressure for 10 minutes. Let the Instant Pot cool completely or after ten minutes use the quick release function to release the built up steam.
- Puree the cranberry-orange mixture in a Vitamix or other high speed blender. Pour into glass mason jars or other containers.
- Cool in the refrigerator until ready to serve.
This cranberry butter will be tart. If you wish for a sweeter taste, increase the brown sugar to 1 cup.
Serving Size:1 tablespoon
Amount Per Serving: Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 5mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 0g
Kitchen Tools You’ll Use for this Recipe:
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This post was updated November 2018.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.