Maple Cranberry Butter in 15 minutes!
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 cups
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Calories
26 kcal
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Course
Condiments
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Cuisine
American
Maple Cranberry Butter in 15 minutes!
Description
Maple Cranberry Butter in 15 minutes! starts with fresh cranberries cooked with pure maple syrup to create a rich base of sweet-tart flavor. The cooking method involves boiling the berries until they pop and soften, concentrated by their natural pectin to develop a thickened texture. After cooking, the mixture is blended to a silky, smooth consistency akin to butter, making it easy to spread.
The resulting butter balances the sharpness of cranberries with the warmth and sweetness of maple syrup. This combination yields a spread that is tangy yet sweet enough to complement breads, crackers, or cheeses during seasonal meals. It can add brightness and complexity to a variety of uses where a fruity butter is desired.
The recipe allows customization of sweetness by adjusting the maple syrup amount or substituting brown sugar, letting cooks modify tartness to their preference. For varying versions, there are alternatives like adding apples or using a crockpot method that develop different flavor profiles and textures.
Ingredients
- 24 ounces Cranberry fresh, two 12-ounce bags
- 1 cup maple syrup pure; can substitute brown sugar
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
- Adjust maple syrup quantity up to 1 1/2 cups for a sweeter butter or substitute with brown sugar.
- Take care when boiling; cranberries pop and the hot mixture can spatter.
- Use a high-speed blender with a cloth over the top to safely blend hot mixtures.
- Consider trying variations like Crock Pot Cranberry Butter or Apple Cranberry Butter for different tastes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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