Maple Cranberry Butter
A delightful spread that combines the tang of fresh cranberries with the sweetness of pure maple syrup, perfect for toast, pancakes, or oatmeal.
Servings: 12 tablespoons
Calories: 100kcal
Ingredients
Main Ingredients
- 3 cups fresh or frozen cranberries These bright, tart berries form the base of our butter.
- 3/4 cup pure maple syrup Nature’s sweetener, lending a rich complexity to the dish.
- 1/2 cup water Helps the cranberries soften and cook down.
- 1 teaspoon vanilla extract Adds a warm, aromatic note that complements the cranberries.
- 1/4 teaspoon ground cinnamon Enhances the autumnal charm of this recipe.
- a pinch salt Elevates the sweet flavors and balances the taste.
- 2 tablespoons unsalted butter (optional) Adds a touch of richness to the spread.
Instructions
Cooking
- In a medium saucepan, combine 3 cups of cranberries, 1/2 cup of water, and 3/4 cup of pure maple syrup.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, allowing the mixture to cook for 10–12 minutes.
- After the cranberries have burst, stir in 1 tsp of vanilla extract, 1/4 tsp of ground cinnamon, and a pinch of salt.
- Continue to simmer for another 2–3 minutes.
- Remove the saucepan from heat and transfer the mixture to a blender or use an immersion blender to achieve a silky smooth texture.
- If using, stir in 2 tbsp of unsalted butter while the mixture is still warm.
- Allow the mixture to cool slightly before transferring it to sterilized jars.
Notes
For a citrusy twist, add a splash of orange juice or zest. Adjust the sweetness by varying the maple syrup. This butter can be frozen for later use.