If you love the vibrant, tart flavor of cranberries paired with the rich sweetness of maple syrup, then you are going to fall head over heels for this Maple-Sweet Cranberry Butter Spread. It’s a luscious, silky smooth delight that transforms simple ingredients into a spread bursting with flavor, perfect for brightening up your breakfast or adding a special touch to your holiday table. Whether you’re slathering it on warm toast or stirring it into your morning oatmeal, this spread brings a wonderful harmony of sweet and tangy that feels like a cozy hug from the inside out.
Ingredients You’ll Need
Gathering your ingredients is the first step to making this incredible spread, and you’ll be amazed how just two simple staples work together to create magic. Each plays a vital role in the flavor, texture, and color — fresh cranberries bring a natural tang and beautiful ruby hue, while pure maple syrup adds warmth and sweetness that perfectly balances the tartness.
- Fresh cranberries (24 ounces): Bright, tangy berries that provide natural pectin to thicken the spread and give it that iconic cranberry punch.
- Pure maple syrup (1 cup): Adds deep, caramel-like sweetness to perfectly complement the cranberries; you can substitute with brown sugar if you prefer a slightly different flavor.
How to Make Maple-Sweet Cranberry Butter Spread
Step 1: Prepare and Cook the Cranberries
Start by rinsing your fresh cranberries thoroughly. Place them in a heavy-bottomed saucepan or Dutch oven—this helps distribute heat evenly and prevents sticking. Stir in the maple syrup so every berry gets coated with that sweet goodness. Bring everything to a rolling boil over high heat, then reduce slightly and let the cranberries bubble away for 5 to 10 minutes. You’ll know they’re ready when they burst open and the mixture thickens naturally thanks to their pectin content. Keep an eye on it and stir occasionally to avoid scorching or splattering.
Step 2: Blend Until Silky Smooth
Once the cranberry mixture cools for a few minutes, transfer it carefully to a high-speed blender or food processor. Blend the mixture until it reaches an irresistibly smooth and luscious texture. If it’s too hot, drape a kitchen towel over the blender lid to keep things safe from splashes. This step transforms the tart, chunky berries into a velvety spread that is pure comfort in a jar.
Step 3: Adjust Consistency and Store
Check how thick your spread is after blending. If it isn’t quite as thick as you want, no worries—just pour it back into the clean pan and simmer for a few more minutes until it reaches your preferred texture. Remember, the spread will thicken up even more as it cools. When you’re happy, spoon the butter into sterilized jars and let it cool completely before sealing and refrigerating. Your beautiful Maple-Sweet Cranberry Butter Spread will keep fresh for up to a month, ready to brighten your meals whenever you want.
How to Serve Maple-Sweet Cranberry Butter Spread
Garnishes
Give your Maple-Sweet Cranberry Butter Spread a little extra flair by topping it with a sprinkle of toasted chopped pecans or a few fresh sage leaves. This adds a lovely crunch and an herbal twist that pairs deliciously with the sweet-tart nature of the spread.
Side Dishes
This spread complements a variety of dishes beautifully. Try it alongside warm buttermilk pancakes, swirl it into yogurt bowls for a burst of flavor, or serve it on the side with roasted turkey or pork to elevate your holiday feast.
Creative Ways to Present
Why not get a little creative and use your Maple-Sweet Cranberry Butter Spread as a glaze for baked brie, or dollop it on top of a cheesecake for a stunning presentation? It also works wonderfully as a filling for thumbprint cookies or as a luscious layer in parfaits. The versatility is truly endless!
Make Ahead and Storage
Storing Leftovers
Refrigerate your freshly made Maple-Sweet Cranberry Butter Spread in airtight containers for up to four weeks. This keeps the flavors fresh and the texture smooth, making it easy to enjoy over several breakfasts or snacks.
Freezing
If you want to stock up, this spread freezes beautifully. Just pop it in freezer-safe jars or containers, leaving some headspace for expansion. When frozen, it can last for up to six months, allowing you to enjoy that bright cranberry flavor well beyond the season.
Reheating
To enjoy the spread at its best after freezing, simply thaw it overnight in the fridge, then warm gently in a saucepan over low heat. Stir occasionally until smooth and spreadable. Avoid overheating to preserve the fresh flavors and silky texture.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work just as well as fresh. Just be sure to thaw and drain any excess liquid before starting to avoid watering down your spread.
Is it possible to make this recipe sugar-free?
While maple syrup provides natural sweetness and a rich flavor, you can try substituting a sugar-free syrup, but note the taste and texture may vary since it also contributes to the spread’s consistency.
How long does the Maple-Sweet Cranberry Butter Spread last in the fridge?
Stored properly in airtight jars, it should stay fresh for around 3 to 4 weeks, maintaining its flavor and creamy texture.
Can I use this spread as a baking ingredient?
Definitely! It’s fantastic as a mix-in for muffins, swirl it into quick breads, or use it as a jam replacement in cookies and bars for a unique flavor twist.
What’s the best way to sterilize jars for canning?
Boil your jars and lids for at least 10 minutes or run them through a hot dishwasher cycle. This ensures they’re clean and safe for preserving your spread long-term.
Final Thoughts
Making and sharing this Maple-Sweet Cranberry Butter Spread is such a joyful experience, and it never fails to bring smiles to everyone who tastes it. It’s a reminder of the wonderful things simple ingredients can do when treated with love and care. Trust me, once you try this spread, it’ll quickly become a beloved staple in your kitchen — perfect for brightening any meal or gifting to friends during the festive season.
Print
Maple-Sweet Cranberry Butter Spread
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 3 cups 1x
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Maple Cranberry Butter is a simple and delicious two-ingredient spread made by cooking fresh cranberries with pure maple syrup until bursting and thickened, then blending into a smooth, silky butter. This tangy-sweet spread is perfect for toast, pancakes, or baked goods, and can also be canned for long-term storage, making it a versatile seasonal treat.
Ingredients
Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if desired)
Instructions
- Prepare Cranberries: Rinse the cranberries thoroughly and place them in a large heavy saucepan or pot, such as a Dutch oven.
- Add Maple Syrup: Stir in the maple syrup until the cranberries are evenly coated to enhance sweetness and flavor.
- Cook Cranberries: Bring the mixture to a boil over high heat. Then reduce the heat slightly and let it boil for 5-10 minutes until the cranberries burst open, soften, and the mixture thickens naturally from the pectin. Stir occasionally to prevent sticking and be cautious of hot splatters.
- Blend Mixture: Allow the cranberry mixture to cool slightly, then transfer to a high-speed blender or food processor. Blend until completely smooth and silky. Cover the blender lid with a dishcloth if the mixture is hot to avoid spills.
- Adjust Thickness: Check the consistency. If not thick enough, return the butter to the cleaned saucepan and cook further until it reaches the preferred thickness. Keep in mind, it will thicken more as it cools.
- Store or Can: Spoon the finished butter into clean jars, let cool, then cap and refrigerate. It keeps for up to 3 weeks to a month. For canning, pour hot butter into sterilized jars leaving ¼ inch headspace, wipe rims clean, apply lids, and process in boiling water bath for 10 minutes. Let jars cool 12-24 hours and check seals before storing.
Notes
- The butter will thicken more as it cools, so don’t overcook during the final step.
- Use a dishcloth over the blender lid when blending hot mixtures to prevent spills.
- Maple syrup can be substituted with brown sugar for a different sweetness.
- For long-term storage, proper canning is recommended to prevent spoilage.
- This recipe yields approximately 3 cups of cranberry butter.
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