Transform your seasonal cranberries into a luscious Maple Cranberry Butter, perfect for spreading on toast, adding to baked goods, or gifting during the holidays! With just two simple ingredients, this recipe brings out the best in cranberries, balancing their tartness with the warm sweetness of maple syrup.
Why You’ll Love This Recipe
This butter is as versatile as it is delicious. Whether you use it as a topping, a filling, or even as part of your holiday table spread, its rich flavor and smooth texture will quickly make it a favorite. Plus, it’s easy to customize and can be preserved for longer enjoyment!
What You’ll Need to Make Maple Cranberry Butter
Fresh Cranberries: The star of the show! These tart berries naturally thicken into a butter-like consistency when cooked. If you’re using frozen cranberries, let them thaw first
Maple Syrup: Adds natural sweetness and a hint of caramel-like flavor. Brown sugar can be substituted for a richer taste .
Step-by-Step Instructions
Prepare the Cranberries: Begin by rinsing the cranberries thoroughly and placing them in a heavy-bottomed pot or Dutch oven. A sturdy pot ensures even cooking and prevents burning .
Add Sweetness: Stir in the maple syrup, making sure all the berries are well-coated. This step ensures the flavors meld beautifully .
Cook and Thicken: Heat the mixture over high heat until it comes to a boil. Lower the heat slightly and let the cranberries simmer for 5–10 minutes, stirring occasionally. You’ll know they’re ready when the berries pop open, releasing their natural pectin, and the mixture thickens naturally .
Blend to Perfection: Allow the cooked cranberries to cool slightly before transferring them to a blender or food processor. Blend until smooth, ensuring a velvety texture. Be cautious if blending while hot—cover the lid with a dishcloth to avoid spills .
Adjust the Consistency: If the butter seems too thin, return it to the pot and simmer until it reaches your desired thickness. Remember, it will firm up further once refrigerated .
Store and Enjoy: Spoon the butter into clean jars, let it cool completely, and then refrigerate. It keeps well for up to a month, making it a great make-ahead recipe .
Optional: Canning for Long-Term Storage
For extended shelf life, you can process the butter using a water bath method:
- Transfer the hot butter into sterilized jars, leaving a quarter-inch of headspace ????.
- Seal the jars tightly and process them in a boiling water bath for 10 minutes, adjusting for altitude if needed .
- Let the jars cool undisturbed for 12–24 hours. Check the seals to ensure they’re airtight before storing ????️.
Pro Tips
- Avoid Splatter Burns: Cranberries can pop and splatter during cooking. Use a deep pot and stir gently.
- Use a Digital Thermometer: If you’re new to canning, a thermometer can help you ensure safe processing temperatures.
- Serving Ideas: Spread on pancakes, swirl into yogurt, or use as a glaze for meats!
Creative Ways to Use Maple Cranberry Butter ????✨
Maple Cranberry Butter isn’t just a spread—it’s a culinary multitasker! Here are some delicious ways to make the most of this versatile recipe:
Breakfast Boosters
- Toast Upgrade: Swap your regular jam for a smear of cranberry butter on warm toast, bagels, or English muffins.
- Pancake Partner: Drizzle it over pancakes, waffles, or French toast for a tangy-sweet twist.
- Smoothie Swirl: Stir a spoonful into your morning smoothie for added flavor and a boost of antioxidants.
Baking Buddy
- Fillings: Use it as a filling for pastries, donuts, or thumbprint cookies.
- Quick Breads: Swirl it into banana bread or muffins before baking for a pop of color and flavor.
- Cakes and Cupcakes: Spread it between layers of cake or use it as a frosting base for a unique treat.
Savory Pairings
- Meat Glaze: Brush it onto roasted chicken, turkey, or pork for a sweet-tart glaze.
- Cheese Board Star: Pair it with creamy brie, sharp cheddar, or goat cheese for a standout addition to your charcuterie board.
- Sandwich Spread: Add it to turkey or grilled cheese sandwiches for a flavorful twist.
Holiday Showstopper
- Gift Jars: Package it in decorative jars for a thoughtful, homemade holiday gift. Tie a ribbon and attach a recipe card for added charm.
- Side Dish Accent: Serve it alongside stuffing, mashed potatoes, or roasted vegetables for a festive touch.
- Dessert Drizzle: Warm it slightly and drizzle over ice cream or cheesecake for a seasonal flair.
FAQs About Maple Cranberry Butter ????????
1. Can I use frozen cranberries?
Yes! Frozen cranberries work just as well as fresh ones. Just let them thaw slightly before cooking for even results.
2. Can I substitute the maple syrup?
Absolutely. Brown sugar is a great alternative if you don’t have maple syrup. It adds a rich, molasses-like sweetness that complements the cranberries beautifully.
3. How long does Maple Cranberry Butter last?
When stored in the refrigerator in an airtight container, it will stay fresh for 3 weeks to a month. If canned properly, it can last up to a year in your pantry.
4. Can I freeze it?
Yes! You can freeze Maple Cranberry Butter in freezer-safe containers for up to 6 months. Thaw it overnight in the refrigerator before using.
5. Why isn’t my butter thick enough?
Cranberries naturally thicken from their pectin, but if your butter is too thin, simply return it to the pot and simmer it longer until it reduces to your preferred consistency. Keep in mind it will thicken further as it cools.
6. Do I need to strain it after blending?
Straining is optional. If you prefer a super smooth texture, pass the butter through a fine mesh sieve after blending. However, blending with a high-speed blender usually achieves a silky consistency.
7. Can I double the recipe?
Yes! This recipe can be easily doubled or halved depending on your needs. Just ensure you’re using a pot large enough to handle the increased volume.
8. Is this recipe vegan?
Yes, as long as you use pure maple syrup and ensure no animal products are introduced during preparation, this recipe is entirely vegan-friendly.
9. Can I use other sweeteners?
Certainly! Honey or agave syrup are good substitutes, but they will slightly alter the flavor. Experiment to find your favorite combination.
10. How can I tell if my canned jars are sealed properly?
After cooling, press the center of each jar’s lid. If it doesn’t flex or pop, the seal is secure. If the lid pops up and down, refrigerate the jar and consume within a few weeks.
Maple Cranberry Butter is a seasonal treasure that’s as easy to make as it is to enjoy. Whether you’re savoring it fresh or preserving it for later, its sweet-tart flavor will bring a festive touch to any dish.
Maple Cranberry Butter
Ingredients
- – 24 ounces fresh cranberries two 12-ounce bags
- – 1 cup pure maple syrup or substitute with brown sugar if desired
Instructions
- Rinse the cranberries and place them in a large heavy saucepan or pot. A Dutch oven works great for this .
- Stir in the maple syrup until the cranberries are evenly coated .
- Bring the mixture to a boil over high heat. Reduce the heat slightly and let the berries boil for 5-10 minutes until they pop open, soften, and the mixture thickens naturally from the pectin in the berries. Stir occasionally to prevent sticking, and be cautious of hot splatters .
- Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or food processor. Blend until completely smooth and silky. If the mixture is hot, cover the blender lid with a dishcloth to avoid spills .
- Check the consistency. If it’s not thick enough, return it to the cleaned saucepan and cook further until it reaches your preferred thickness. Remember, it will thicken more as it chills .
- Spoon the finished butter into clean jars, let it cool, then cap and refrigerate. It will keep for up to 3 weeks to a month .
- For Canning:
- – Pour the hot 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 higher altitudes. Remove the canner from heat, take off the lid, and let the jars sit for 5 minutes before removing them .
- – Allow the jars to cool for 12-24 hours. Check the seals—press the center of the lids; they shouldn’t flex if properly sealed
