It’s cranberry butter – like apple butter. So like a thin jam – you can make it thicker like a jelly if you like. So it is NOT the cranberry butter you see others doing where they basically whip a cranberry jam into softened butter – that is a whole other thing.

Yes, it’s fine for water both processing, but the amount this recipe makes is so small, it’s easier to store it in the refrigerator, since it only makes a cup or so of finished spread.
I’ve been making a similar spread for 12 years or more. I use a full bag of cranberries, 1 3/4 cups sugar, 1/2 cup of frozen apple juice concentrate instead of water. I can it in 8-oz widemouth jars and process them in a water bath. I usually get two full jars, and a little extra for immediate use. (It’s delicious with cream cheese on bagels or toasted English muffins.)

The jars in the photo are actually 4-oz jars.
And for those that asked, yes, it’s fine for water both processing, but the amount it makes is so small, it’s easier to store it in the refrigerator, since it only makes a cup or so of finished spread.

I have never tried canning this for storage. I’m not sure how well that would work. I’m sorry.

I suppose that depends on the size of the jars. Those 2 jars you see there in the post are 8 ounces each- and if I remember correctly, I had 3 of them. I’m sorry, it has been a really long time since I made this one.

Freezing works fine in a freezer-safe container.