Cranberry Pumpkin Butter.
Pretty ruby red cranberries simmered with earthy pumpkin, pumpkin pie spice, cinnamon and vanilla, then blended until smooth. The perfect fall spread that highlights all of the warm flavors of the harvest season.
Pumpkin butter is one of my favorite fall treats. I love it as a topping or stir-in for so many things: added to oatmeal, as a topping for pumpkin muffins, overtop baked brie, on whole grain toast layered with peanut butter or cream cheese, on sliced apples, layered with yogurt … the list goes on. Many times though, pumpkin butter is packed with sugar and artificial flavorings and colorings. So. I had to whip up a batch from scratch and incorporate another one of my favorite fall fruits – the cranberry.
This cranberry pumpkin butter turned out just right. And it’s extra special because it stars two of the best fall fruits and flavors – pumpkin and cranberry for a cranberry pumpkin butter that you’ll be eating by the spoonful. The tartness of the cranberries and the creamy and earthiness of the pumpkin make for a spread that’s slightly sweet and tart – a perfect addition to so many of your favorite foods.
We made a large batch, as we knew we’d be giving some to friends and freezing some for future months. The recipe makes about 8 cups. Half or quarter the recipe if you want to make a smaller amount, but, trust me, you’ll want extras.
How gorgeous is the color? You can thank those pretty little ruby red gems for that.
Package them up for pretty little gifts for the holidays if you’d like. They’d make perfect hostess gifts.
Here’s how to make this Cranberry Pumpkin Butter:
Ingredients
- 2 lbs fresh cranberries (2 bags), sorted and washed
- 4 cups water
- 1 ½ cups dark brown sugar (you can cut back even further to 1 cup for a less sweet, more tart version)
- 2 tablespoons pumpkin pie spice
- 2 tablespoons cinnamon
- 1 tablespoon vanilla extract
- 2 15 oz cans 100% pure pumpkin
- 1/2 teaspoon salt
- Juice of a lime or lemon
Instructions
- Combine all ingredients extract lime/lemon juice in a large pot over medium heat. Cover and bring to a light boil, then reduce heat to a simmer. Simmer for ~30-35 minutes, stirring occasionally. Remove from heat. Stir in lime or lemon juice juice. Let cool completely. Using an immersion blender, blend cranberry pumpkin butter until smooth. Spoon into mason jars or other storage containers and refridgerate or freeze. Refrigerate. Cranberry pumpkin butter should keep for about a week.
Notes
Total Time: 45 minutes plus chill time

PIN for later:
Meal Makeover Mom JaniceNovember 7, 2014 1:57 pm
I got a bag of cranberries from my CSA and was wondering what to do with them. Now I know! Will make this tomorrow when I have weekend house guests.
Jennifer RawnNovember 7, 2014 10:29 pm
@Janice, oh perfect! Your house is going to smell so amazingly fall for those house guests. Have fun!
rachel @Athletic AvocadoSeptember 30, 2015 5:34 am
cranberry and pumpkin is my favorite fall combo!!! so so so yummy!!! 🙂
JennyOctober 2, 2015 4:18 am
@Rachel – then this is for you! 🙂
Tara | Treble in the KitchenSeptember 30, 2015 5:37 am
This sounds so wonderful and PERFECT for Thanksgiving 🙂
JennyOctober 2, 2015 4:18 am
@Tara – you got that right! Great spread for Thanksgiving rolls.
LaurenSeptember 30, 2015 7:35 am
Love pumpkin + cranberry, I think I would put this on just about anything! Great idea 🙂
JennyOctober 2, 2015 4:16 am
@Lauren, thanks! It is great on just about anything 🙂
Rachel @ Delicious BalanceSeptember 30, 2015 1:04 pm
This is such a great idea! I love pumpkin butter, too! This is such a fun twist on it 🙂
JennyOctober 2, 2015 4:16 am
@Rachel, thank you! Natural pairings – those cranberries and pumpkin 🙂
AlannaSeptember 30, 2015 4:19 pm
I adore pumpkin butter SO much, and your recipe has got to be the most delicious I’ve seen yet, and healthy! Loving the cranberries in this. I currently want to spread this on everything!!
JennyOctober 2, 2015 4:15 am
@Alanna, the cranberries really are a great addition – add a nice tartness to the butter. We loved it on baked brie and oatmeal especially!
Jessica @ NutritiouliciousSeptember 30, 2015 8:04 pm
how delicious and pretty! can’t wait to try this!
JennyOctober 2, 2015 4:14 am
@Jessica, thank you!
Sonali- The Foodie PhysicianOctober 3, 2015 11:14 am
This looks delish! Such an awesome combination of fall flavors! I hope everything is going well with you and the little one 🙂
JennyOctober 7, 2015 1:24 pm
@Sonali, thank you, we are loving our little munchkin! Can’t wait to get my hands on your new book!
Lauren Harris-PincusNovember 2, 2016 10:57 am
Oh, yummy!
Jenny RawnNovember 3, 2016 11:19 am
@Lauren – thank you!
StephanieNovember 14, 2016 12:08 pm
Can this recipe be processed in a water bath for long-term storage?
Jenny RawnNovember 14, 2016 1:35 pm
@Stephanie, I haven’t tried processing it for long-term storage, so I am not sure. I don’t see why not – but wouldn’t want to steer you wrong.
Lauren Harris-PincusNovember 14, 2018 7:44 am
This is DEFINITELY on my to-do list!
NikiNovember 22, 2019 8:45 am
I am going to try this. Happy Thanksgiving to you and your lovely family
Jenny RawnDecember 2, 2019 9:09 am
Happy Thanksgiving Niki!