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If you love the cozy flavors of fall but want something fresh and vibrant to brighten your table, you absolutely have to try this Maple Cranberry Butter Recipe. It combines the tart burst of fresh cranberries with the rich, caramel sweetness of pure maple syrup to create a luscious, silky spread that’s perfect on toast, muffins, or as a bold complement to cheese boards. This recipe is surprisingly simple but yields a deeply flavorful butter with a gorgeous color and silky texture that will have everyone coming back for seconds.
Ingredients You’ll Need
Gathering just a handful of simple but essential ingredients, this Maple Cranberry Butter Recipe shines because each element plays a pivotal role in delivering that perfect balance of sweet and tangy goodness. The fresh cranberries provide a natural tartness and vibrant color, while the maple syrup adds depth and a natural sweetness that elevates the whole spread.
- 24 ounces fresh cranberries: Choose firm, plump berries for the best tangy punch and bright red hue.
- 1 cup pure maple syrup: This adds a rich, caramel-like sweetness and the perfect touch of complexity; brown sugar can be used as a substitute if needed, but maple syrup is the star here.
How to Make Maple Cranberry Butter Recipe
Step 1: Prepare the Cranberries
Start by rinsing your fresh cranberries thoroughly under cool water to remove any dirt or debris. Place them in a large heavy saucepan or a Dutch oven—this helps ensure even cooking and prevents sticking as the butter thickens.
Step 2: Add Maple Syrup
Pour in the pure maple syrup and stir gently until every cranberry is evenly coated. This helps the berries start absorbing that wonderful maple sweetness right from the beginning.
Step 3: Cook the Mixture
Bring the pan to a boil over high heat, then reduce the burner slightly and let it bubble away for 5 to 10 minutes. You’ll hear the cranberries pop open, releasing their natural pectin, which will thicken the mixture beautifully—stir occasionally to keep things moving.
Step 4: Blend the Mixture
Once your cranberries are softened and your kitchen smells like fall, remove the pot from heat. Allow the mixture to cool slightly before transferring it to a high-speed blender or food processor. Blend until it transforms into a smooth, luscious butter with a silky finish.
Step 5: Adjust Consistency
If your butter still feels a bit loose, don’t worry! Just pour it back into the saucepan and cook a little longer over low heat until it thickens. Remember, it will firm up even more as it cools, so don’t overdo it.
Step 6: Jar the Butter
Spoon your finished Maple Cranberry Butter into clean jars and let it cool completely before sealing. This spread keeps wonderfully in the fridge for up to three weeks or even a month if stored properly—deliciousness to enjoy again and again!
Step 7: For Canning (Optional)
If you want to preserve your butter for even longer, sterilize your jars and fill them with hot butter, leaving a little headspace. Wipe the rims clean, seal, and process in a boiling water bath for 10 minutes. Let jars cool undisturbed for a day, then check the seals for a perfect preservation job!
How to Serve Maple Cranberry Butter Recipe
Garnishes
Elevate your maple cranberry butter by adding a sprinkle of chopped toasted nuts like pecans or walnuts on top for a lovely crunch, or a few fresh whole cranberries and a tiny drizzle of maple syrup to highlight its natural sweetness. Fresh herbs like rosemary can also add a wonderful aroma and a festive touch.
Side Dishes
This butter pairs magnificently with warm, crusty bread, flaky croissants, or soft biscuits fresh from the oven. It’s also stunning alongside creamy cheeses such as brie or goat cheese, or dolloped onto pancakes and waffles for a tangy-sweet breakfast treat!
Creative Ways to Present
Think beyond the jar: try swirling maple cranberry butter into yogurt parfaits, using it as a glaze for roasted meats like turkey or pork, or mixing it with softened cream cheese for a beautifully festive spread. It’s incredibly versatile and will add a splash of fall flavor wherever it goes.
Make Ahead and Storage
Storing Leftovers
Once you’ve made this Maple Cranberry Butter Recipe, keep it stored in the refrigerator in an airtight jar. Its flavors actually deepen with a day or two of resting, making it a great make-ahead option for holiday breakfasts or entertaining.
Freezing
If you want to keep the butter longer, freezing is a great choice. Just scoop it into freezer-safe containers or bags, leaving a little space for expansion, then thaw it overnight in the fridge before use. It freezes well without losing its silky texture or vibrant flavor.
Reheating
To bring your frozen or chilled maple cranberry butter back to spreadable perfection, simply let it sit at room temperature for a bit. If you’re in a hurry, warm it gently in the microwave for 10–15 seconds in short bursts, stirring in between, until soft but not hot.
FAQs
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries can absolutely be used. Just thaw them slightly before starting, and keep an eye on cooking time as they might soften faster and release more juice.
Is there a substitute for maple syrup?
While pure maple syrup is best for authentic flavor, brown sugar can work in a pinch. It won’t have the same depth of flavor, but will still add lovely sweetness to the butter.
How long does maple cranberry butter last?
Stored in the refrigerator, it keeps well for up to 3 weeks and sometimes even a month if kept airtight. For longer storage, consider canning or freezing.
Can I make smaller batches?
Definitely! Just halve or quarter the ingredients to suit your needs. This recipe is quite forgiving and scales nicely.
What if my butter is too thick?
If your maple cranberry butter feels too firm, gently warm it with a splash of water or additional maple syrup and stir until it loosens to your liking.
Final Thoughts
If you’re looking to add a burst of seasonal cheer to your kitchen, this Maple Cranberry Butter Recipe is a must-try. With just two star ingredients and minimal effort, you get a spread that’s bursting with flavor, color, and silky texture. Whether on morning toast or drizzled over cheese plates, it’s a beautiful way to celebrate cozy moments. I can’t wait for you to make it and share the joy with friends and family!
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Maple Cranberry Butter Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Maple Cranberry Butter is a smooth, silky spread bursting with the natural tartness of fresh cranberries balanced by the rich sweetness of pure maple syrup. Perfect for spreading on toast, bagels, or using as a flavorful addition to holiday dishes, this recipe transforms fresh cranberries into a delicious, buttery fruit spread in just 15 minutes. It also includes tips for safe canning to preserve your butter for up to a month.
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 cranberries thoroughly under cold water and drain well. Place the cleaned cranberries into a large heavy saucepan or a Dutch oven for even heat distribution.
- Add Maple Syrup: Stir in the maple syrup thoroughly so all cranberries are evenly coated, which will help sweeten the mixture naturally as they cook.
- Cook the Mixture: Bring the mixture to a boil over high heat. Once boiling, reduce the heat slightly to maintain a vigorous boil and cook for 5 to 10 minutes, stirring occasionally. During this time, the cranberries will burst open and soften, releasing pectin that helps naturally thicken the mixture.
- Blend the Mixture: Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the cranberries and syrup into a high-speed blender or food processor. Blend until completely smooth and silky, forming a butter-like consistency.
- Adjust Consistency: Check the thickness of your cranberry butter. If it is too thin, return it to the saucepan and simmer gently to reduce and thicken further. Remember, it will continue to thicken as it cools.
- Jar the Butter: Spoon the finished cranberry butter into clean jars. Let it cool completely before capping tightly and storing in the refrigerator. It can be kept refrigerated for 3 weeks to a month.
- For Canning – Sterilize Jars: Prepare your jars by sterilizing them in boiling water to ensure food safety prior to canning your cranberry butter.
- Pour the Hot Butter into Jars: Fill hot sterilized jars with the hot cranberry butter, leaving ¼ inch of headspace at the top. Wipe rims clean and secure lids tightly.
- Process the Jars: Process the filled jars in a boiling water bath for 10 minutes. Adjust processing time appropriately if you are at a higher altitude. After processing, turn off the heat and let jars sit in the water for 5 minutes before removing.
- Cool and Check Seals: Set jars on a rack or towel to cool undisturbed for 12 to 24 hours. After cooling, press the center of each lid—there should be no flex or popping if sealed correctly.
Notes
- Use pure maple syrup for the best natural flavor, but brown sugar can be used as a substitute if preferred.
- The cranberry mixture will thicken after cooking and again as it cools, so be patient before adjusting consistency.
- If you want to preserve the cranberry butter for several months, follow the included canning instructions carefully to ensure safety and shelf life.
- Store refrigerated butter in clean, airtight jars to maintain freshness.
- This cranberry butter pairs wonderfully with bread, pancakes, or even as a topping for desserts.
