Introduction

Delicious Maple Cranberry Butter is a perfect fall spread, bursting with the tartness of fresh cranberries and the rich sweetness of maple syrup. It’s smooth, silky, and wonderful on toast, biscuits, or as a topping for desserts.

A small clear glass jar overflowing with a thick, dark red paste that is swirled in a smooth, glossy spiral on top, held between a woman's thumb and fingers with matching dark red nail polish, against a softly blurred outdoor background with green hills and soft blue sky. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Two 12-ounce bags fresh cranberries
Maple syrup, enough to coat the cranberries (or substitute with brown sugar if desired)

Instructions

Step 1: Rinse the cranberries and place them in a large heavy saucepan or pot. A Dutch oven works great for this.
Step 2: Stir in the maple syrup until the cranberries are evenly coated.
Step 3: Bring the mixture to a boil over high heat. Reduce the heat slightly and let the berries boil for 5–10 minutes until they pop open, soften, and the mixture thickens naturally from the pectin in the berries. Stir occasionally to prevent sticking and be cautious of hot splatters.
Step 4: Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or food processor. Blend until completely smooth and silky. If the mixture is hot, cover the blender lid with a dishcloth to prevent spills.
Step 5: Check the consistency. If it’s not thick enough, return it to the cleaned saucepan and cook further until it reaches your preferred thickness. Remember, it will thicken more as it chills.
Step 6: Spoon the finished butter into clean jars, let it cool, then cap and refrigerate. It will keep for up to 3 weeks to a month.
Step 7 (Optional – For Canning): Pour the hot butter into hot sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and secure the lids tightly.
Step 8 (Optional – For Canning): Process the jars in a boiling water bath for 10 minutes, adjusting the time for higher altitudes. Remove the canner from heat, take off the lid, and let the jars sit for 5 minutes before removing them.
Step 9 (Optional – For Canning): Allow the jars to cool for 12–24 hours. Check the seals by pressing the center of the lids; they shouldn’t flex if properly sealed.

Tips & Variations

Use brown sugar instead of maple syrup for a different but equally delicious sweetness.
If you prefer a chunkier texture, pulse the blender instead of blending completely smooth.
Add a pinch of cinnamon or nutmeg for a warm spice note that complements the cranberries.
Make sure to stir frequently while boiling to prevent the mixture from sticking and burning.

Storage

Store the maple cranberry butter in an airtight jar in the refrigerator for up to 3 weeks to a month. For longer storage, use the canning method described above. Reheat gently before serving if it thickens too much in the fridge.

How to Serve

In a large white pot, there is a clear pale yellow liquid filling the bottom as the first layer. On top of this layer are three blocks of light yellow butter positioned slightly to the left. Around and to the right of the butter, shiny, round, deep red cranberries make up a vibrant second layer, scattered unevenly. There is a small sprinkle of white granulated sugar on the butter and some cranberries. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used. Just thaw them first and drain any excess liquid before starting the recipe.

How sweet is this butter? Can I adjust the sweetness?

The sweetness depends on how much maple syrup or brown sugar you add. Feel free to adjust the amount to suit your taste, starting with a little less and adding more if needed.