Maple Cranberry Butter
A delightful spread that combines the tartness of cranberries with the sweetness of maple syrup, perfect for toast, muffins, or pancakes.
Servings: 12 servings
Calories: 100kcal
Ingredients
Main Ingredients
- 3 cups fresh or frozen cranberries Make sure they’re plump and juicy.
- 3/4 cup pure maple syrup Opt for high-quality maple syrup for a rich sweetness.
- 1/2 cup water Helps cranberries cook down.
- 1 tsp vanilla extract Adds warmth and complexity.
- 1/4 tsp ground cinnamon Provides a cozy essence.
- 1 pinch salt Enhances natural flavors.
- 2 tbsp unsalted butter Optional, adds creaminess.
Instructions
Cooking
- In a medium saucepan, combine cranberries, water, and maple syrup. Bring to a gentle boil over medium-high heat.
- Once boiling, reduce heat and let it simmer for about 10-12 minutes until cranberries burst and mixture thickens. Stir occasionally.
- Stir in vanilla extract, ground cinnamon, and a pinch of salt. Simmer for an additional 2-3 minutes.
- Carefully transfer the mixture to a blender and purée until smooth.
- If using, add unsalted butter while the mixture is still warm and stir until melted.
- Allow the butter to cool before transferring to sterilized jars. Store in the refrigerator for up to 2 weeks.
Notes
Taste the mixture as you cook to adjust sweetness. For a chunkier texture, blend only half of the mixture.