Maple 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
Scale
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.
Find it online: https://yumfoodusa.com/maple-cranberry-butter/