5.0 from 42 votes
Maple Cranberry Butter in 15 minutes!
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 cups
Calories: 26 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
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
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
% 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.