Combine ingredients – In your slow cooker, toss in the 12 oz of fresh cranberries, 1 cup of granulated sugar, 0.5 cup of orange juice, 1 tablespoon of orange zest, the cinnamon stick, 0.25 teaspoon of ground cloves, and 0.25 teaspoon of salt. Mix it all together!

Cook on low – Set your slow cooker to low and let the magic happen! Cook for about 4 hours or until the cranberries have burst open and softened.

Remove spices – After cooking, carefully take out the cinnamon stick and any other whole spices.

Blend until smooth – Use an immersion blender or transfer the mixture to a blender. Blend until achieving a smooth, creamy consistency.

Thicken if needed – If your cranberry butter is too runny, continue cooking uncovered for an additional hour on low.

Cool and store – Let the cranberry butter cool before transferring it into jars. Seal tightly and store in the fridge.