Thanks to the slow cooker, this festive burgundy-colored cranberry-apple spread comes together effortlessly. Slather it on holiday breads, muffins or scones.

Combine the cranberries, apples, cinnamon, cocoa, juice or water and sugar (use the larger amount in you prefer sweeter spreads, the smaller amount if you enjoy a tart bite) in a slow cooker. Cover, turn on low heat, and cook for 8 to 10 hours (see Tip).

Using a potato masher, slowly but carefully mash the fruit to a thick and even consistency, leaving a few berries whole, if desired, for a tart burst of flavor. Cool until just warm, about 1 hour. Whisk in the melted butter until incorporated.

Serve immediately, or cool to room temperature, cover and refrigerate for several hours or overnight. (May be stored, refrigerated, for up to 2 weeks, tightly covered.)

Tip: When using a 6 quart (or smaller) slow cooker, cook the butter for 10 hours. If using a larger one, check it after 8.

The full cookbook is available for purchase in local bookstores and online.

Adapted from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule with photography by Paulette Phlipot (Running Press, 2011). Used with permission from the author by Edible Silicon Valley - issue 24.