Cranberry Apple Butter

 

2 cups dark brown sugar

1 cup orange juice (not from concentrate)

1 1/4 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 cinnamon stick

2 cups cranberries

10 Granny Smith apples (about 3 lbs.), peeled, cored, and sliced

 

In a large saucepan, combine sugar, orange juice, and spices. Bring to a simmer over medium heat. Add cranberries and simmer until berries begin to pop. Reduce heat to low and stir in apples. Cook, stirring frequently, until apples are soft; about 45 min – 1 hr. Remove cinnamon stick and either blend mixture with an immersion blender or puree in blender or food processor until smooth.  Let cool and refrigerate. Will keep in fridge for 2-3 weeks.  Or fill clean, hot jars with apple butter to within 1/2-inch of rim, wipe rims clean, and screw on hot lids. Immerse in boiling water bath for 10-15 minutes. Cool for 24 hours. If any lids “pop,” refrigerate jars and use within 2-3 weeks. Properly sealed jars will keep at room temp for 18 months – 2 years.