Crockpots and cranberries have been under discussion lately,
so I thought I'd post this recipe from Prevention Magazine.

Cranberry Apple Butter

4 lb apples, peeled and diced
3 cups (12 oz) cranberries, fresh or frozen
1 cup apple cider
1/2 cup honey
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

Combine all ingredients in a 6 quart slow cooker. Cover and
cook on high until apples are tender, about 4 hours.

Transfer to blender, or use immersion blender, and puree
until smooth.

Transfer the mixture back to the slow cooker and continue
cooking on high until thick and jam-like, 1 to 2 hours.

Store in an airtight container up to 30 days in refrigerator.