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Maple-Sweet Cranberry Butter Spread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: Elina
  • 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

Scale

Ingredients

  • 24 ounces fresh cranberries (two 12-ounce bags)
  • 1 cup pure maple syrup (or substitute with brown sugar if desired)

Instructions

  1. Prepare Cranberries: Rinse the cranberries thoroughly and place them in a large heavy saucepan or pot, such as a Dutch oven.
  2. Add Maple Syrup: Stir in the maple syrup until the cranberries are evenly coated to enhance sweetness and flavor.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipes.mbeams.com/maple-sweet-cranberry-butter-spread/