Maple Cranberry Butter for Fall Recipe

Introduction

This Delicious Maple Cranberry Butter is a perfect fall spread that combines the tartness of fresh cranberries with the rich sweetness of pure maple syrup. It’s smooth, silky, and ideal for toast, biscuits, or even as a flavorful addition to cheese boards.

Ingredients

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

Instructions

1. Step 1: Rinse the cranberries and place them in a large heavy saucepan or pot, such as a Dutch oven.
2. Step 2: Stir in the maple syrup until the cranberries are evenly coated.
3. Step 3: Bring the mixture to a boil over high heat. Then reduce the heat slightly and let it boil for 5–10 minutes until the berries pop open, soften, and the mixture thickens naturally. Stir occasionally to prevent sticking and be careful of hot splatters.
4. Step 4: 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 hot, cover the blender lid with a dishcloth to prevent spills.
5. Step 5: Check the consistency. If it’s not thick enough, return it to the cleaned saucepan and cook further until you reach your desired thickness. Remember, it will thicken more as it chills.
6. Step 6: Spoon the finished butter into clean jars. Let cool, then cap and refrigerate. It keeps for up to 3 weeks to a month.
7. Optional Canning: Pour the hot butter into hot sterilized jars, leaving ¼ inch of headspace. Wipe rims clean and secure lids tightly. Process in a boiling water bath for 10 minutes, adjusting for higher altitudes. Remove lid and let jars sit for 5 minutes.
8. Step 7: Allow jars to cool 12–24 hours. Check seals by pressing the center of the lids; they shouldn’t flex if sealed properly.

Tips & Variations

• Substitute maple syrup with brown sugar for a different but equally delicious sweetness.
• Use a food processor if you don’t have a high-speed blender—just blend a bit longer for a smooth texture.
• Add a pinch of cinnamon or nutmeg for a warm fall flavor twist.
• To reduce splattering, partially cover the pot while boiling and stir frequently.

Storage

Store the cranberry butter in clean jars or airtight containers in the refrigerator. It will keep fresh for 3 to 4 weeks. For longer storage, process jars using a water bath canning method as described above and keep in a cool, dark place. Reheat gently if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries. Thaw them slightly before cooking to ensure even cooking and proper texture.

How thick should the cranberry butter be?

It should be thick enough to spread like jam or butter. It will thicken more as it cools, so aim for a slightly thinner consistency while cooking to avoid over-thickening.

Maple Cranberry Butter for Fall Recipe

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★★★★★

4.8 from 132 reviews

This delicious Maple Cranberry Butter is the perfect spread for fall, combining fresh cranberries with pure maple syrup to create a smooth, sweet, and tangy butter. Cooked on the stovetop and blended until silky, it’s an easy and flavorful way to enjoy the season’s cranberries on toast, biscuits, or as a glaze for meats.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 2 cups (about 1 pint) 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cranberry Butter Ingredients

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

Instructions

1. Prepare Cranberries: Rinse the fresh cranberries thoroughly and place them in a large heavy saucepan or pot, such as a Dutch oven, to ensure even cooking.
2. Add Sweetener: Stir in the maple syrup to coat the cranberries evenly, which will help sweeten and flavor the butter.
3. Cook Cranberries: Bring the mixture to a boil over high heat. Then, reduce the heat slightly and let it boil for 5-10 minutes until the berries pop open and soften, releasing natural pectin that thickens the mixture. Stir occasionally to prevent burning and watch out for hot splatters.
4. Cool and Blend: Allow the cranberry mixture to cool slightly before transferring it to a high-speed blender or food processor. Blend until completely smooth and silky. Use a dishcloth over the blender lid to prevent spills if the mixture is still hot.
5. Adjust Thickness: Check the consistency. If the butter isn’t thick enough, return it to the cleaned saucepan and cook further until desired thickness is reached. Remember, it will thicken more when chilled.
6. Jar and Store: Spoon the finished butter into clean jars, let it cool to room temperature, then cap and refrigerate. It will keep well for up to 3 weeks to a month.
7. Optional Canning: For long-term storage, pour hot butter into hot sterilized jars leaving ¼ inch headspace, wipe rims clean, secure lids tightly, and process in a boiling water bath for 10 minutes (adjusting for altitude). After processing, let jars sit for 5 minutes, cool 12-24 hours, and check seals before storing.

Notes

• Maple syrup can be substituted with brown sugar for a different sweetness profile.
• The natural pectin in cranberries helps the mixture thicken without added thickeners.
• Be cautious during cooking as the mixture can splatter when boiling.
• The butter thickens further as it cools and chills, so slightly thinner consistency is acceptable before chilling.
• Proper sterilization and processing are necessary for safe canning and long-term storage.

Keywords: maple cranberry butter, fall recipe, cranberry spread, homemade cranberry butter, maple syrup cranberry, holiday condiment