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.