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Maple Cranberry Butter for Fall Recipe

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★★★★★

4.9 from 306 reviews

This Delicious Maple Cranberry Butter is a smooth, silky spread perfect for fall. Made by cooking fresh cranberries with pure maple syrup and blending until creamy, it offers a natural sweetness and vibrant flavor ideal for spreading on toast, baking, or adding to yogurt. Its easy preparation and long shelf life make it a fantastic seasonal treat.

Ingredients

Scale

Ingredients

  • 24 ounces fresh cranberries (two 12-ounce bags)
  • 1 cup pure maple syrup (or substitute with brown sugar if desired)

Instructions

  1. Prepare the Cranberries: Rinse the cranberries thoroughly and place them in a large heavy saucepan or pot, such as a Dutch oven, to ensure even cooking.
  2. Add Maple Syrup: Stir in the maple syrup with the cranberries, making sure all berries are evenly coated for balanced sweetness.
  3. Cook the Mixture: Bring the mixture to a boil over high heat, then reduce the heat slightly and allow it to boil for 5-10 minutes. During this time, the cranberries will pop open, soften, and the natural pectin will thicken the mixture. Stir occasionally to prevent sticking and be careful of hot splatters.
  4. Blend Until Smooth: Let the cranberry mixture cool slightly before transferring it to a high-speed blender or food processor. Blend until completely smooth and silky. If the mixture is still hot, cover the blender lid with a dishcloth to prevent any spills.
  5. Adjust Thickness: Check the texture of the cranberry butter. If it is not thick enough to your liking, return it to the cleaned saucepan and cook further until you reach your preferred thickness. Keep in mind it will thicken more as it cools in the refrigerator.
  6. Jar and Store: Spoon the finished cranberry butter into clean jars, allow it to cool completely, then cap and refrigerate. It will keep fresh for up to 3 weeks to a month.
  7. Optional Canning Method: Pour the hot cranberry butter into hot sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and secure the lids tightly. Process the jars in a boiling water bath for 10 minutes, adjusting the time for altitude if necessary. Remove from heat and let the jars sit for 5 minutes before removing them. Allow jars to cool for 12-24 hours and check seals by pressing the center of the lids; they should not flex if sealed properly.

Notes

  • The recipe can be sweetened with either pure maple syrup or brown sugar according to your preference.
  • Be cautious when boiling the cranberries, as the mixture can splatter and cause burns.
  • The cranberry butter will thicken as it cools, so avoid overcooking to prevent it from becoming too dense.
  • If you prefer a chunkier texture, pulse blend instead of fully pureeing.
  • This butter can be refrigerated for up to one month or canned for longer storage.
  • Use sterilized jars and follow food safety guidelines if opting to can the cranberry butter.

Keywords: maple cranberry butter, cranberry spread, fall recipe, homemade butter, cranberry sauce alternative, maple syrup recipes, spread recipes

Find it online: https://islawhite.com/maple-cranberry-butter-for-fall-recipe/