Maple Cranberry Butter in 15 minutes!
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 cups
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Calories
26 kcal
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Course
Condiments
-
Cuisine
American
Maple Cranberry Butter in 15 minutes!
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Silky doesn't even begin to describe this sweet tart cranberry butter, you'll want to scoop it, spread it, slather it, dollop it, and definitely, definitely, lick the spoon. It's a luscious cross between lemon curd and cranberry sauce that goes on everything from toast and biscuits to turkey sandwiches.
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Ingredients
- 24 ounces fresh cranberries (that's two 12-ounce bags)
- 1 cup pure maple syrup. You can substitute brown sugar if you like.
Instructions
- Rinse the cranberries and put them in a large heavy saucepan or pot. A Dutch oven works well.
- Stir in the maple syrup.
- Bring the mixture up to a boil over high heat, then turn the heat down a bit and boil the berries for about 5-10 minutes, until they pop open, soften, and the mixture starts to thicken from the natural pectin in the berries. Stir occasionally so nothing sticks to the bottom of the pan. Note: watch out for those popping berries, they can spit and the mixture is hot.
- Let the cranberry sauce cool a little bit and then transfer to a high speed blender like a Vitamix, or a full sized food processor.
- Process until completely smooth and silky. Note: if your mixture is still hot, take care to cover the top of your machine with a dishcloth to prevent any of the hot mixture erupting.
- At this point my butter was thick and spreadable. If yours is a little looser, you can put it back in your cleaned out saucepan and cook down a little further until it is as thick as you like it. Remember fruit butter thickens further as it chills in the refrigerator.
- Spoon the finished cranberry butter into clean jars, let cool, and then cap and refrigerate for up to 3 weeks to a month.
- To can your butter, pour hot butter into hot sterilized jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process for 10 minutes in a boiling water bath. (Adjust process times for high altitudes.) Remove canner from heat and remove canner lid. Wait five minutes before removing jars. Let cool 12-24 hours. Check lids for seal, they should not flex when you press in the center.
Notes
- This is a tart jam. If you like lemon curd you will probably love this. If you prefer things a little sweeter you can fiddle with the amount of maple syrup, or simply substitute sugar. You can use up to 1 1/2 cups.
- For another take on cranberry butter, see my Crock Pot Cranberry Butter recipe.
- For a less tart version, see my Crock Pot Apple Cranberry Butter.
Nutrition Information
Show Details
Serving
1Tbsp
Calories
26kcal
(1%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1mg
(0%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
9IU
(0%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 26kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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