Cranberry Apple Butter

The Flying Biscuit in Atlanta is one of my favorite breakfast places. So when The Flying Biscuit opened in Gainesville a few years ago, I was really excited. I’ve always thought one of the best items on the menu are the biscuit (of course) which are served with this fantastic and fragrant Cranberry Apple Butter.

Cranberry Apple Butter

 

2 C. Dark Brown Sugar

1 Cinnamon Stick

1-1/4 tsp Ground Cinnamon

1 tsp Ground Nutmeg

1 tsp Ground Cloves

1 C. Orange Juice

2-3 C. Fresh Cranberries

10 Granny Smith Apples – peeled, cored and chopped

 

Add sugar, spices and orange juice to a large pan and bring to a simmer. Add cranberries and simmer until the cranberries begin to pop. Add apples and cook on low until apples begin to fall apart. Once all apples are cooked, remove from heat and puree with a stick blender or in a food processor until very smooth. This butter can be eaten warm, or cool completely and store in the refridgerator for up to 3 weeks.

 

 

 

This recipe is a rough take on an “unofficial” Flying Biscuit recipe I found online. I’ve made a few adjustments to make it a little more tart and a little less sweet. If you add 3 cups of cranberries and don’t reduce the sugar, you’ll get a tart and sweet butter. Personally I think next time I’ll tadding 2 cups of cranberries and reducing the sugar would make a great adjustment.

 

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