If you love the cozy flavors of autumn wrapped up in a luscious spread, this Maple Cranberry Butter Recipe is going to win your heart and your taste buds. It combines the tart brightness of fresh cranberries with the rich, natural sweetness of pure maple syrup, resulting in a smooth, velvety butter that’s perfect for elevating your breakfast, snacks, or holiday gatherings. This simple but elegant recipe brings a burst of color and a perfect balance of sweet and tangy to whatever you pair it with, making it a kitchen staple you’ll reach for again and again.
Ingredients You’ll Need
Creating a delicious Maple Cranberry Butter Recipe is all about using simple ingredients that pack a punch of flavor and texture. Each element plays a key role in bringing this buttery spread to life.
- Fresh cranberries (24 ounces): The star of the show, these bring vibrant color and tangy brightness.
- Pure maple syrup (1 cup): Adds natural sweetness and a rich, caramel-like depth.
How to Make Maple Cranberry Butter Recipe
Step 1: Prepare the Cranberries
Start by giving your fresh cranberries a thorough rinse under cold water. This cleanses them of any debris and preps them for cooking. Using a large heavy saucepan or Dutch oven is ideal here because it allows even heat distribution, which is key for cooking the berries evenly.
Step 2: Add Maple Syrup
Pour the maple syrup right over the rinsed cranberries and give everything a good stir. This ensures each tart berry gets a sweet coating to balance its natural sharpness as it cooks.
Step 3: Cook the Mixture
Turn your heat to high and bring the cranberries and syrup to a boil. Once bubbling, reduce the heat slightly and let it simmer for about 5 to 10 minutes. You’ll notice the berries start to pop and soften, releasing their juices and thickening the mixture beautifully thanks to their natural pectin.
Step 4: Blend the Mixture
Once the cranberry mixture has softened and thickened, remove it from the heat and allow it to cool just enough to handle. Then blend it in a high-speed blender or food processor until you have a perfectly smooth, silky butter. This smooth texture is what truly sets cranberry butter apart from other spreads.
Step 5: Adjust Consistency
If your butter is a bit runnier than you’d like, simply return it to the saucepan and cook a little longer to thicken it up. Remember, the spread will continue to firm up as it cools, so a slightly looser texture off the heat is normal.
Step 6: Jar the Butter
Once you’re happy with the consistency, spoon the butter into clean jars and let it cool to room temperature before sealing. Refrigerate and enjoy within three weeks for peak flavor. For those interested in preserving your batch longer, sterilizing jars and processing them in a boiling water bath is a great option that allows safe storage for months.
How to Serve Maple Cranberry Butter Recipe
Garnishes
A sprinkle of chopped fresh rosemary or a twist of orange zest on top adds an elegant herbal or citrus note that complements the maple and cranberry perfectly. It’s an easy touch that makes your spread look as inviting as it tastes.
Side Dishes
This butter shines alongside warm, crusty bread, fluffy biscuits, or even dolloped onto pancakes or waffles. It also pairs beautifully with savory cheeses like brie or sharp cheddar, making it a versatile addition to your brunch or appetizer spread.
Creative Ways to Present
Try layering the Maple Cranberry Butter Recipe with cream cheese in a swirl inside a jar for a stunning, layered spread. Or swirl it into plain yogurt for a bright, fruity twist. It’s also fantastic as a glaze on roasted meats or stirred into oatmeal for an extra special breakfast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover maple cranberry butter chilled in a sealed container where it will stay fresh for up to three to four weeks. The flavors actually continue to deepen over time, making your spread even more irresistible.
Freezing
If you want to keep it longer, this butter freezes beautifully. Use airtight containers or freezer bags, leaving some headspace for expansion. Thaw overnight in the fridge and give it a quick stir before using.
Reheating
If your butter has thickened too much in the fridge or freezer, gently warm it in a saucepan over low heat, stirring constantly until smooth and spreadable again. Avoid overheating to keep its silky texture.
FAQs
Can I substitute brown sugar for maple syrup in the Maple Cranberry Butter Recipe?
Yes! While pure maple syrup adds a distinctive rich flavor, brown sugar is a suitable alternative if you need a simpler or more budget-friendly option. The flavor will be slightly different but still delicious.
How long does homemade cranberry butter last?
When stored properly in a refrigerator, homemade cranberry butter can last up to a month. Be sure to keep it in an airtight container to maintain freshness and prevent contamination.
Can I use frozen cranberries to make this recipe?
Absolutely! Frozen cranberries work just fine and are a convenient stand-in when fresh ones aren’t available. Just thaw them slightly before cooking to help them break down evenly.
Is the Maple Cranberry Butter Recipe vegan?
Yes, it is naturally vegan since it contains just cranberries and maple syrup, both of which are plant-based. It’s a great option for anyone avoiding animal products.
How thick should the butter be before jarring?
It should be thick enough to hold its shape but still spreadable. If it feels too runny, cook it a bit longer until it reaches a consistency you enjoy, remembering it will firm up as it cools.
Final Thoughts
I can’t recommend this Maple Cranberry Butter Recipe enough for anyone who loves easy, flavorful spreads that bring something special to the table. Whether it’s for a holiday brunch or everyday indulgence, this butter is a fantastic way to celebrate the vibrant taste of cranberries paired perfectly with the warm sweetness of maple syrup. Give it a try and watch how it becomes a fast favorite in your kitchen too!
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Maple Cranberry Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Description
This vibrant Maple Cranberry Butter recipe is a smooth, tangy-spiced spread made from fresh cranberries and pure maple syrup. Perfect as a flavorful addition to toast, pancakes, or desserts, this buttery concoction combines natural sweetness with the tartness of cranberry for a unique and delicious twist. It’s easy to make on the stovetop, blends to a silky texture, and can be canned for longer storage.
Ingredients
Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if desired)
Instructions
- Prepare the Cranberries: Rinse the cranberries thoroughly to remove any debris. Place them in a large, heavy saucepan or Dutch oven, ready for cooking.
- Add Maple Syrup: Stir in the maple syrup ensuring the cranberries are evenly coated with the sweetener.
- Cook the Mixture: Bring the mixture to a boil over high heat. Once boiling, reduce to a gentle boil and cook for 5-10 minutes, stirring occasionally. You will notice the cranberries pop and the mixture will thicken naturally due to the pectin release.
- Blend the Mixture: Remove the pot from heat and let it cool slightly. Transfer the mixture to a high-speed blender or food processor and blend until the mixture is completely smooth and silky.
- Adjust Consistency: If the butter appears too runny, return it to the saucepan and simmer gently until it thickens to your desired texture. Remember, it will continue to thicken as it cools down.
- Jar the Butter: Spoon the finished cranberry butter into clean jars. Let it cool to room temperature before sealing. Store it in the refrigerator, where it will keep fresh for 3 weeks up to a month.
- For Canning – Sterilize Jars: If canning for longer storage, sterilize your jars and lids by boiling them or using a dishwasher’s sterilize cycle.
- For Canning – Pour and Seal: Pour the hot cranberry butter into hot sterilized jars, leaving a ¼ inch headspace. Wipe rims clean, place lids, and secure tightly.
- For Canning – Process the Jars: Process the sealed jars in a boiling water bath for 10 minutes, adjusting for altitude as necessary. After processing, remove the canner from heat and let jars sit covered for 5 minutes.
- For Canning – Cool and Seal Check: Let the jars cool undisturbed for 12 to 24 hours. Press the center of each lid; a properly sealed lid will not flex or pop up.
Notes
- If you prefer a less sweet butter, reduce the maple syrup slightly to taste.
- The natural pectin in cranberries helps the mixture thicken without needing added thickeners.
- This cranberry butter is excellent on warm toast, muffins, pancakes, or as a glaze for meats.
- Use a high-speed blender or food processor for the smoothest consistency.
- If not canning, store in the refrigerator and use within one month for best quality.
- When canning, ensure you follow safe canning practices including altitude adjustments during processing.
