Maple Cranberry Butter is like a jar of cozy autumn mornings—sweet, tangy, and just a little bit fancy. If you’ve ever wanted to turn your breakfast toast into something that tastes like a holiday hug, this is it. The combination of tart cranberries and pure maple syrup creates a flavor that’s both rich and refreshing. It’s silky, smooth, and spreads like a dream over warm biscuits or pancakes. The best part? You can whip it up in just 15 minutes and keep it around all month long (if it lasts that long). Whether you’re prepping for Thanksgiving or just craving something seasonal, Maple Cranberry Butter adds that perfect homemade touch to your table.
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What is Maple Cranberry Butter?
Maple Cranberry Butter is a luscious fruit spread that balances tart cranberries with the warm sweetness of maple syrup. Think of it as cranberry sauce’s sophisticated cousin—it’s smoother, silkier, and way more versatile. Instead of serving it once a year at Thanksgiving, you’ll find yourself slathering it on morning toast, swirling it into yogurt, or even glazing roasted meats with it. It’s a wonderful way to celebrate fall flavors without spending hours in the kitchen. Plus, it’s naturally gluten-free and made with just two ingredients: fresh cranberries and maple syrup. You can keep it simple or make it your own by adding cinnamon, orange zest, or a splash of vanilla for extra depth.
Reasons to Try Maple Cranberry Butter
If you’re someone who loves simple recipes that taste gourmet, Maple Cranberry Butter will win you over fast. First, it’s ridiculously easy—no fancy gadgets or chef skills required. Second, it’s versatile: perfect for spreading on toast, pairing with cheese boards, or using as a glaze for chicken or pork.
Third, it makes a heartfelt homemade gift—fill small jars, tie on some twine, and you’ve got the most thoughtful fall treat ever. The tart-sweet balance makes it ideal for both sweet and savory dishes, and it stores beautifully in the fridge or freezer. Plus, it’s free of processed sugar if you stick with pure maple syrup. If you enjoy comforting seasonal flavors like in this Spiced Apple Zucchini Bread, this spread will feel right at home in your kitchen.
Ingredients Needed to Make Maple Cranberry Butter
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or use brown sugar for a deeper sweetness)
Instructions to Make Maple Cranberry Butter
Making Maple Cranberry Butter is a simple, relaxing process that fills your kitchen with the sweet-tart aroma of cranberries and maple. Let’s go through it step by step, so you can get that perfectly smooth, luscious texture every time.
Step 1: Rinse and Prep the Cranberries
Start this step by step process by giving your cranberries a quick rinse under cool water. Look for any soft or wrinkled berries and toss them out — you only want the bright, firm ones. Using a large, heavy-bottomed saucepan or Dutch oven (like the one you might use for Hearty One-Pot Lentil Stew) works best, because it prevents scorching and gives the mixture plenty of room to bubble without overflowing.
Step 2: Add the Maple Syrup and Stir It All Together
Once the cranberries are clean, pour them into your pot and drizzle that golden maple syrup right over the top. Give it a good stir until every cranberry is coated in sweetness. You’ll immediately smell the rich, earthy scent of maple, which pairs perfectly with the tartness of the berries. If you prefer a deeper, caramel-like sweetness, you can substitute brown sugar — just like in my Brown Sugar Pumpkin Pie.
Step 3: Bring the Mixture to a Boil
This is where the magic starts. Place your pot over high heat and bring the cranberry mixture to a lively boil. Once it’s bubbling, reduce the heat to medium and let it simmer gently for 5–10 minutes. Stir occasionally to keep the berries from sticking to the bottom. You’ll hear them pop open as they soften — a satisfying sound that means the natural pectin is doing its job. The mixture will start to thicken naturally as it cooks. (Pro tip: If you’ve ever made homemade jam or fruit butter, the process is very similar.)
Step 4: Cool Slightly, Then Blend to Silky Perfection
When the mixture looks thick and jammy, take it off the heat and let it cool for a few minutes before blending. This step by step moment is where your Maple Cranberry Butter transforms from chunky to dreamy smooth. Pour the slightly cooled mixture into a high-speed blender or food processor. Blend until it’s completely smooth — we’re talking rich, glossy, and velvety. You can scrape down the sides as needed to make sure everything gets incorporated. If you love smooth spreads like my Easy Apple Strudel, you’ll appreciate the silky finish here.
Step 5: Check the Consistency and Adjust
Once blended, check the texture. If your butter seems too thin, pour it back into the saucepan and simmer it again for a few minutes to thicken. This step by step adjustment ensures it reaches the perfect buttery consistency — thick enough to spread, but not so dense that it clumps. Keep in mind that it will continue to thicken as it cools, so don’t overdo it. If it’s too thick instead, stir in a splash of apple cider or water until it loosens up just right.
Step 6: Jar and Cool the Maple Cranberry Butter
Now it’s time to jar your creation. Spoon the finished butter into clean, dry jars. Let it cool to room temperature before sealing with lids. Store it in the refrigerator for up to three weeks, or use canning methods if you’d like to preserve it longer. To safely can it, pour the hot butter into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean, secure the lids, and process in a boiling water bath for 10 minutes. After removing, let the jars sit untouched for 12–24 hours to seal completely. (For more detailed guidance on safe canning and kitchen prep, check out this helpful National Center for Home Food Preservation guide.)
Step 7: Enjoy and Get Creative
Once your Maple Cranberry Butter has cooled, the fun part begins. Spread it over warm biscuits, pancakes, or toast. It also makes a stunning glaze for roasted turkey or pork — a trick I love to use when pairing with cozy fall dinners like Sweet Potato and Turkey Casserole. You can even swirl a spoonful into oatmeal or yogurt for a quick breakfast upgrade.
Every step by step part of this process builds layers of flavor — from the tart pop of cranberries to the rich sweetness of maple. With minimal effort, you’ll have a spread that feels festive, comforting, and wonderfully homemade. Keep a jar on hand through the holidays; it’s that one little touch that makes everything on your table feel special.
What to Serve with Maple Cranberry Butter
This butter is endlessly versatile. Spread it on toast, English muffins, or warm buttermilk biscuits for a morning treat. Swirl it into oatmeal or yogurt for a pop of tart sweetness. It also doubles as a glaze for roasted turkey, pork, or even baked brie. For a cozy brunch, pair it with your favorite baked goods like Easy Apple Turnovers with Biscuits or Sweet Potato Pound Cake. If you’re feeling fancy, serve it alongside a cheese platter—it pairs beautifully with creamy brie or sharp cheddar.
Key Tips for Making Maple Cranberry Butter
- Use fresh cranberries for the best flavor and texture. Frozen ones work too but may take longer to thicken.
- If it’s too tart for your liking, add a touch more maple syrup or even a pinch of cinnamon for warmth.
- Don’t over-blend; you want a smooth texture, not liquid.
- Always taste as you go—cranberries can vary in tartness.
- For a festive twist, stir in a bit of orange zest or vanilla after blending. It adds a wonderful aroma.
Storage and Reheating Tips for Maple Cranberry Butter
Store your Maple Cranberry Butter in airtight jars in the refrigerator for up to 3 weeks. If you’ve canned it, it’ll last up to a year in a cool, dark pantry. For freezing, spoon it into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to 6 months. To use, thaw in the fridge overnight and stir before serving. If it becomes too thick after chilling, warm it gently in a saucepan over low heat, stirring until it’s spreadable again.
FAQs
Can I make this without maple syrup? Yes! Brown sugar or honey work well as alternatives.
Can I double the recipe? Absolutely—just use a larger pot.
Can I can it for long-term storage? Definitely, as long as you follow safe canning procedures.
How long will it last in the fridge? About 3 weeks.
Can I use frozen cranberries? Yep! No need to thaw—just cook them a bit longer.
Final Thoughts
Maple Cranberry Butter is one of those recipes that makes you feel like you’ve captured fall in a jar. It’s simple, wholesome, and full of flavor that feels both nostalgic and new. Whether you’re spreading it on toast, gifting it to friends, or using it as a glaze, it’s a guaranteed crowd-pleaser. Try pairing it with hearty dishes like Hearty One-Pot Lentil Stew for a satisfying autumn meal. Go ahead—grab some cranberries, your favorite maple syrup, and 15 minutes. You’ll be amazed at how something so easy can taste this good.
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Maple Cranberry Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: Condiments, Spreads, Holiday Recipes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Maple Cranberry Butter is a silky, spreadable blend of tart cranberries and rich maple syrup. Perfect for spreading on toast, pancakes, or using as a glaze, this easy and festive recipe can be refrigerated or canned for long-term storage.
Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar)
Instructions
1. Rinse the cranberries and place them in a large heavy saucepan or Dutch oven.
2. Stir in the maple syrup until the cranberries are evenly coated.
3. Bring the mixture to a boil over high heat. Reduce heat slightly and boil for 5-10 minutes, stirring occasionally, until cranberries pop and soften.
4. Remove from heat and let the mixture cool slightly.
5. Transfer to a high-speed blender or food processor and blend until smooth and silky.
6. If too runny, return the mixture to the saucepan and cook further until thickened to your liking.
7. Spoon the butter into clean jars, let cool, then refrigerate. Keeps up to 3 weeks.
8. (Optional) For canning: pour hot butter into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Let jars cool 12-24 hours and check seals.
Notes
The butter thickens as it cools—no need to overcook.
Substitute maple syrup with brown sugar for a different sweetness profile.
Add a splash of water or apple cider during blending if the mixture is too thick.
Store in the fridge for up to 3 weeks, or process in jars for long-term storage.
Always use sterilized jars and lids when canning to prevent contamination.
