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
Scale
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.
