Use this butter in place of traditional cranberry jelly when serving turkey or poultry.
1. In a large stainless steel saucepan, combine apples and cranberry juice cocktail. Bring to a boil over medium-high heat. Boil, stirring occasionally, until apples are soft, about 15 minutes.
2. Working in batches, transfer apple mixture to a food mill or a food processor fitted with a metal blade and purée just until a uniform texture is achieved. Do not liquefy.
3. In a clean large stainless steel saucepan, combine apple purée, sugar, cinnamon and nutmeg. Bring to a boil over medium-high heat. Boil, stirring frequently, until mixture thickens and holds its shape on a spoon (see Testing Fruit Butters for Doneness, page 52).
4. Meanwhile, prepare canner, jars and lids. (For more information, see page 417.)
5. Ladle hot butter into hot jars, leaving 1⁄4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418–419.)
When measuring wet ingredients, use a liquid measuring cup (with a handle and spout and graduated markings for measures). Smaller measuring cups (1 or 2 cups/250 or 500 mL) are more accurate than many of the larger cups (4 or 8 cups/1 or 2 L), so it is better to use a smaller one several times than to use one larger cup.
As butter thickens, stir frequently to prevent sticking or scorching.