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
Scale
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.
