Description
This delightful Maple Cranberry Butter is a perfect spread for the fall season, combining tart cranberries with the rich sweetness of maple syrup. Smooth, silky, and naturally thickened from berries, it’s ideal for toast, muffins, or as a festive addition to your holiday table. Easy to make on the stovetop with simple ingredients, this butter also offers a wonderful way to preserve seasonal cranberries with optional canning instructions.
Ingredients
Scale
Ingredients
- 2 bags (12 ounces each) fresh cranberries, rinsed
- 1 cup pure maple syrup (substitute with brown sugar if desired)
Instructions
- Rinse Cranberries: Begin by thoroughly rinsing the cranberries under cold water to remove any debris or stems.
- Combine Ingredients: Place the rinsed cranberries in a large heavy saucepan or Dutch oven. Stir in the maple syrup, ensuring the cranberries are evenly coated with the syrup.
- Cook Berries: Bring the mixture to a boil over high heat. Once boiling, reduce the heat slightly and continue boiling the cranberries for 5 to 10 minutes, stirring occasionally. You will notice the berries popping open and softening, while the natural pectin thickens the mixture. Be cautious of hot splatters.
- Cool and Blend: Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the warm cranberry mixture to a high-speed blender or food processor. Blend until the mixture is completely smooth and silky. If the mixture is still hot, cover the blender lid with a dishcloth to prevent spills.
- Adjust Consistency: Check the thickness of the butter. If it’s thinner than desired, return it to the clean saucepan and cook further until it reaches your preferred consistency. Keep in mind that the butter will thicken more as it chills.
- Store the Butter: Spoon the finished cranberry butter into clean jars. Let it cool to room temperature, then cap and refrigerate. It will keep fresh for up to 3 weeks to a month.
- Canning (Optional): For longer storage, pour the hot cranberry butter into hot, sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and secure the lids tightly. Process the jars in a boiling water bath for 10 minutes, adjusting time for your altitude. Turn off the heat, remove the canner lid, and let jars sit undisturbed for 5 minutes.
- Cool and Seal Check: Allow the jars to cool on the counter for 12 to 24 hours. Check the seals by pressing the center of each lid; it should not flex up or down if properly sealed.
Notes
- Substituting brown sugar for maple syrup will yield a sweeter, less complex flavor.
- Use a heavy-bottomed pot or Dutch oven to prevent burning during cooking.
- Be cautious of hot splatters when boiling the cranberries.
- The cranberry butter will thicken further as it cools, so avoid overcooking initially.
- For smoother butter, ensure thorough blending until silky.
- Refrigerated cranberry butter can last up to one month.
- If canning, follow safe water bath canning protocols to ensure proper preservation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: maple cranberry butter, cranberry butter recipe, fall spreads, holiday condiments, homemade cranberry sauce
