If you love spreads that burst with flavor and bring a festive touch to your table, you are going to adore this Maple Cranberry Butter. It’s a beautifully simple recipe that takes fresh cranberries and pure maple syrup and transforms them through gentle cooking and blending into a luxuriously smooth, tangy-sweet delight. This buttery spread balances the natural tartness of cranberries with the rich sweetness of maple, creating a versatile treat perfect for breakfast, snacks, or even gifting. Once you try this, you’ll see why Maple Cranberry Butter is becoming a fast favorite for cozy mornings and holiday celebrations alike!
Ingredients You’ll Need
Don’t be fooled by the simplicity of this recipe: each ingredient plays a crucial role in crafting the perfect balance of flavors and textures in your Maple Cranberry Butter. The fresh cranberries provide that vibrant tartness and natural pectin, while the pure maple syrup adds warmth and a complex sweetness that’s far superior to plain sugar.
- 24 ounces fresh cranberries: Choose firm, bright berries to ensure a bright flavor and vibrant color in your butter.
- 1 cup pure maple syrup: This adds natural sweetness and a subtle depth that makes the spread irresistibly rich; you can substitute brown sugar if you prefer.
How to Make Maple Cranberry Butter
Step 1: Prep and Combine
Start by rinsing your fresh cranberries under cold water to remove any debris. Place them in a large heavy saucepan or Dutch oven for even cooking. Stir in the maple syrup thoroughly to ensure each berry will be coated and infused with that lovely sweetness as it cooks.
Step 2: Cook Until Bubbly and Soft
Bring your mixture to a rolling boil over high heat. Once boiling, reduce the heat to maintain a gentle boil, and cook for about 5 to 10 minutes. During this time, the cranberries will burst open, releasing their juice and creating a naturally thickening mixture thanks to their pectin. Stir occasionally to prevent burning and watch for those delightful softening berries—it’s the sign the magic is happening!
Step 3: Blend to Silky Perfection
Allow your cranberry mixture to cool slightly so it’s safe to handle. Then carefully transfer it to a high-speed blender or food processor. Blend until the mixture is completely smooth and has that buttery texture that makes spreading a joy. If your butter isn’t as thick as you’d like, return it to the saucepan and gently cook it a bit longer, remembering it will thicken further when chilled.
Step 4: Jar and Store
Once you’re satisfied with the consistency, spoon your Maple Cranberry Butter into clean jars. Let it cool before sealing. Stored in the refrigerator, this luscious butter keeps beautifully for three weeks to a month. If you want to preserve it longer, it also can be canned using a boiling water bath method for safe, long-term storage.
How to Serve Maple Cranberry Butter
Garnishes
Enhance the visual appeal of your Maple Cranberry Butter by garnishing with a few fresh cranberries or a sprig of rosemary. A light sprinkle of finely chopped nuts also adds a lovely crunch that complements the smooth texture beautifully.
Side Dishes
This spread is a perfect companion to warm toasted bread, bagels, or English muffins. It’s also delightful alongside creamy cheeses such as brie or cream cheese. Try it on fluffy pancakes or waffles for a wonderful seasonal touch that lends an inviting burst of color and flavor.
Creative Ways to Present
For entertaining or gifting, serve your Maple Cranberry Butter in decorative jars or pretty ramekins topped with a cinnamon stick or tied with a festive ribbon. It also makes a charming addition to charcuterie boards, giving a sweet and tangy element to balance savory meats and cheeses.
Make Ahead and Storage
Storing Leftovers
Keep your Maple Cranberry Butter stored in an airtight jar in the refrigerator, where it stays fresh for up to a month. Always use a clean spoon to scoop out portions to maintain its quality and flavor.
Freezing
If you want to keep this delicious butter even longer, you can freeze it. Transfer it to a freezer-safe container, leaving some room for expansion. When frozen, it retains its flavor and texture for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
Warm your Maple Cranberry Butter gently in a small saucepan over low heat or microwave in short bursts. Stir well to reincorporate any separation and restore that silken spreadable consistency. Avoid overheating as it might thin out too much.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just fine for this recipe. Just rinse and thaw them before cooking to ensure even consistency and cooking time.
Is it possible to make the butter less sweet?
Yes, you can adjust the sweetness by reducing the amount of maple syrup slightly or substituting with a less sweet sweetener. Keep in mind that it will affect the texture and preservation.
Can I add spices or other flavors?
Definitely! A pinch of cinnamon, nutmeg, or even a splash of orange juice can elevate the flavor and make the butter uniquely yours.
How long does the butter keep once canned?
If properly canned and sealed, your Maple Cranberry Butter can last up to a year stored in a cool, dark place. Always check seals before use.
What is the best way to use leftover butter if I don’t want to eat it as a spread?
You can stir it into yogurt or oatmeal, swirl it into salad dressings, or use it as a glaze for roasted vegetables or meats for a sweet and tangy twist.
Final Thoughts
Maple Cranberry Butter is one of those magical recipes that feels like a warm hug in every spoonful. It’s easy to make, delightfully flavorful, and so versatile that it quickly becomes a staple in your kitchen. Whether you’re spreading it on morning toast, using it in baking, or gifting a jar to someone special, this recipe is sure to brighten any day. Go ahead and try making your own batch—once you taste it, you might just find yourself wondering how you ever lived without it!
PrintMaple Cranberry Butter
Maple Cranberry Butter is a simple and delicious two-ingredient spread made by cooking fresh cranberries with pure maple syrup until they burst and thicken. After blending to a smooth, silky texture, this tangy-sweet butter is perfect for spreading on toast, drizzling over pancakes, or enhancing baked goods. It can also be canned for long-term storage or gifting, making it a versatile and seasonal treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 3 cups 1x
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if desired)
Instructions
- Prepare Cranberries: Rinse the cranberries and place them in a large heavy saucepan or pot, such as a Dutch oven, to ensure even cooking.
- Add Maple Syrup: Stir in the maple syrup until all cranberries are evenly coated for sweetness.
- Cook Cranberries: Bring the mixture to a boil over high heat. Then reduce heat slightly and let the berries boil for 5 to 10 minutes, until they burst open, soften, and the mixture thickens naturally from the pectin. Stir occasionally to prevent sticking and be cautious of hot splatters.
- Blend Mixture: Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or food processor. Blend until smooth and silky, using a dishcloth over the lid if hot to avoid spills.
- Adjust Consistency: Check thickness; if the mixture isn’t thick enough, return it to the saucepan and cook further until your preferred thickness is reached. Remember, it will thicken more as it chills.
- Store Butter: Spoon the finished butter into clean jars, let cool, then cap and refrigerate. It will keep for up to 3 weeks to a month.
- Optional Canning: Pour hot butter into hot sterilized jars, leaving ¼ inch headspace. Wipe rims, secure lids tightly. Process jars in boiling water bath for 10 minutes (adjust time for altitude). Remove from heat, let sit 5 minutes, then cool jars 12 to 24 hours before checking seals.
Notes
- The butter thickens further when chilled, so don’t overcook initially.
- If you prefer a less sweet spread, reduce maple syrup slightly or substitute with brown sugar for a different flavor.
- Use fresh or frozen cranberries interchangeably, adjusting cooking time if frozen.
- Be cautious of hot splatters when boiling berries due to steam pressure buildup.
- This recipe is excellent for gifting when canned properly.