Maple Cranberry Butter for Fall Recipe
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.
- 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
Cranberry Butter Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if desired)
Instructions
- 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.
- Add Sweetener: Stir in the maple syrup to coat the cranberries evenly, which will help sweeten and flavor the butter.
- 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.
- 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.
- 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.
- 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.
- 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
