Maple Cranberry Butter Recipe
Introduction
Maple cranberry butter is a luscious, smooth spread that combines the tartness of fresh cranberries with the natural sweetness of pure maple syrup. Perfect for holiday breakfasts or as a flavorful addition to cheese boards, this easy-to-make butter offers vibrant color and rich taste year-round.
Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if desired)
Instructions
- Step 1: Rinse the cranberries thoroughly and place them into a large heavy saucepan or Dutch oven.
- 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 heat slightly and let it boil gently for 5 to 10 minutes, stirring occasionally. The cranberries will pop open and soften, and the mixture will thicken naturally.
- Step 4: Remove the pan from heat and allow the mixture to cool slightly. Transfer it to a high-speed blender or food processor and blend until completely smooth and silky.
- Step 5: Check the consistency. If the butter seems too runny, return it to the saucepan and cook gently until it reaches the desired thickness, remembering it will thicken further as it cools.
- Step 6: Spoon the finished butter into clean jars. Let cool to room temperature, then cap and refrigerate.
Tips & Variations
- For a different flavor profile, substitute pure maple syrup with brown sugar. Adding a pinch of cinnamon or orange zest can enhance the autumnal notes.
- If you prefer a chunkier texture, pulse the mixture briefly instead of blending it completely smooth.
- Use sterilized jars if planning to preserve the butter longer or give it as a gift.
Storage
Store the maple cranberry butter in tightly sealed jars in the refrigerator for up to 3 weeks to a month. For longer storage, process jars in a boiling water bath for 10 minutes and store in a cool, dark place. Reheat gently before serving if it thickens too much.
How to Serve
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 slightly before cooking and drain any excess water to avoid a watery butter.
How can I tell when the butter is done cooking?
The butter is ready when the cranberries have burst and softened, and the mixture has thickened noticeably. It should coat the back of a spoon and continue to thicken as it cools.
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Maple Cranberry Butter Recipe
- Total Time: 25 minutes
- Yield: Approximately 2 cups 1x
- Diet: Vegetarian
Description
Maple Cranberry Butter is a luscious, smooth spread made by cooking fresh cranberries with pure maple syrup until soft, then blending to a silky consistency. This versatile butter balances the tartness of cranberries with natural sweetness and is perfect for toast, bagels, or as a condiment for various dishes. You can enjoy it fresh or preserve it through canning for long-term 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 fresh cranberries thoroughly and place them into a large heavy saucepan or pot, such as a Dutch oven, to ensure even cooking.
- Add Maple Syrup: Pour in the maple syrup and stir the cranberries gently until they are evenly coated with the syrup for balanced sweetness.
- Cook the Mixture: Bring the cranberry and maple syrup mixture to a boil over high heat. Reduce to a gentle boil and cook for 5-10 minutes, stirring occasionally until the cranberries pop and soften, allowing the natural pectin to thicken the mixture.
- 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 completely smooth and silky.
- Adjust Consistency: Check the texture of the butter. If it is too runny, return it to the saucepan and continue cooking until it thickens to your desired consistency, remembering it will set further as it cools.
- Jar the Butter: Spoon the finished cranberry butter into clean jars. Let it cool completely before sealing and placing in the refrigerator. It can be stored refrigerated for up to three weeks to one month.
- Sterilize Jars for Canning: To preserve long term, sterilize canning jars thoroughly before use to prevent spoilage.
- Pour and Seal: Pour the hot cranberry butter into the sterilized jars, leaving ¼ inch headspace. Wipe the rims clean and tightly seal the lids.
- Process the Jars: Process the sealed jars in a boiling water bath for 10 minutes, adjusting time based on altitude to ensure safety.
- Cool and Check Seals: Remove jars from the water bath and allow them to sit for 5 minutes before taking lids off the canner. Let jars cool undisturbed for 12-24 hours, then press the lids to confirm a firm seal without flex.
Notes
- Fresh cranberries are recommended for the best flavor and texture.
- You can substitute maple syrup with brown sugar, although the flavor will vary slightly.
- The butter thickens further as it cools; adjust cooking time accordingly to reach desired thickness.
- Store refrigerated up to 3 weeks or canned for up to one year.
- Use sterilized jars and properly process to ensure safe long-term storage.
- This recipe can be enjoyed as a spread on bread, a topping for pancakes, or as a sauce for meats and desserts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: cranberry butter, maple cranberry spread, homemade cranberry butter, cranberry condiment, fall recipes, holiday spread
