Serious Eats: Talk

Cranberry Butter?

Anybody have a good recipe for cranberry butter (like apple butter, not butter in which you add cranberries to make a spread)? I'd like to be able to hot water bath can it for shelf stability. Should I just wing it? The acidity in the cranberries will more than take care of canning safety issues.

Bonus points if I can make it in the crockpot!

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