1. Combine all ingredients in a 4 quart sauce pot
2. Bring to a simmer and cook until cranberries burst and are soft
3. Blend mixture with an immersion blender, or carefully transfer to a blender or food processor in batches, and blend until smooth. Be careful, it’s hot! 
4. Transfer back to pot and bring back to a gentle simmer
5. Cook for 10-15 minutes, uncovered, until sauce is thickened to about the consistency of apple butter

To can: 

1. Ladle hot cranberry butter into half pint jars
2. Wipe lids with a clean, damp cloth, making sure they are free of debris
3. Place lids on jars, and screw rings down firmly
4. Fill canning kettle with 5+ inches of hot water, and make sure the inner rack is in place
5. Place jars in canner, making sure they are covered by at least an inch of water
6. Cover canner with lid, and bring to a rolling boil
7. Continue boiling for 10 minutes
8. Remove from heat, and let canner cool
9. It’s best if you can leave the jars in the canner until they are completely cool, but if you need the canner for another batch, remove the lid to speed the cooling process, and let cool naturally as long as possible. 
10. Then, use a jar lifter to remove the jars, using your other hand to place a heavy towel between yourself and the hot jar in case of breakage and hot splatter
11. Set jars on a towel-lined cupboard, and cover with another towel to protect from drafts until cool
12. When jars are cool, sealed jars can be moved to storage. rings may be removed after 24 hours.