Place all of the ingredients into a small-medium saucepan.
Cook over medium heat until the cranberries start to pop & become soft - stirring frequently.
Remove from the heat & CAREFULLY use an immersion blender (gently pulsing) to blend the cranberry mixture until smooth. You can also carefully transfer the mixture to a blender, blend and then return to the saucepan for the rest of the cooking process. (use common sense - if it is splattering the hot mixture from the blender, go slowly or carefully transfer to a container that allows for easier blending)
Return the blended mixture to the stovetop, continuing to heat over medium and allow the mixture to thicken for several minutes - stirring frequently.
The cranberry butter is ready when it coats the back of a spoon.
Transfer to sterile jars and allow it to cool completely on the counter before refrigerating.
Store in the refrigerator. Freeze whatever you won't use within 10 days. You might want to keep the frozen portion in freezer-safe containers.
