Cranberry Maple Spread No Butter Recipes

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CRANBERRY MAPLE BUTTER



Cranberry Maple Butter image

Make and share this Cranberry Maple Butter recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 6

1 lb cranberries
1/2 cup apple juice
1/2 cup maple syrup
1/4 cup liquid honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Combine cranberries and apple juice in saucepan. Bring to boil over medium high heat, reduce heat, cover, and boil gently for 5 minutes or until cranberries pop, stirring frequently.
  • Remove from heat and puree mixture in food processor until smooth. Press through sieve and discard seeds.
  • Return to saucepan; add maple syrup, honey and cinnamon and boil gently, uncovered for 10 minutes or until thickened.
  • Remove from heat and stir in vanilla. Ladle into hot jars and process in hot water bath for 10 minutes.

MAPLE CRANBERRY BUTTER IN 15 MINUTES!



Maple Cranberry Butter in 15 minutes! image

Silky doesn't even begin to describe this sweet tart cranberry butter, you'll want to scoop it, spread it, slather it, dollop it, and definitely, definitely, lick the spoon. It's a luscious cross between lemon curd and cranberry sauce that goes on everything from toast and biscuits to turkey sandwiches.

Provided by Sue Moran

Categories     condiment

Time 15m

Number Of Ingredients 2

24 ounces fresh cranberries (that's two 12-ounce bags)
1 cup pure maple syrup. You can substitute brown sugar if you like.

Steps:

  • Rinse the cranberries and put them in a large heavy saucepan or pot. A Dutch oven works well.
  • Stir in the maple syrup.
  • Bring the mixture up to a boil over high heat, then turn the heat down a bit and boil the berries for about 5-10 minutes, until they pop open, soften, and the mixture starts to thicken from the natural pectin in the berries. Stir occasionally so nothing sticks to the bottom of the pan. Note: watch out for those popping berries, they can spit and the mixture is hot.
  • Let the cranberry sauce cool a little bit and then transfer to a high speed blender like a Vitamix, or a full sized food processor.
  • Process until completely smooth and silky. Note: if your mixture is still hot, take care to cover the top of your machine with a dishcloth to prevent any of the hot mixture erupting.
  • At this point my butter was thick and spreadable. If yours is a little looser, you can put it back in your cleaned out saucepan and cook down a little further until it is as thick as you like it. Remember fruit butter thickens further as it chills in the refrigerator.
  • Spoon the finished cranberry butter into clean jars, let cool, and then cap and refrigerate for up to 3 weeks to a month.
  • To can your butter, pour hot butter into hot sterilized jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process for 10 minutes in a boiling water bath. (Adjust process times for high altitudes.) Remove canner from heat and remove canner lid. Wait five minutes before removing jars. Let cool 12-24 hours. Check lids for seal, they should not flex when you press in the center.

Nutrition Facts : ServingSize 1 Tbsp, Calories 26 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

CRANBERRY-MAPLE BUTTER



Cranberry-Maple Butter image

A Cooking Light recipe which stores in the refrigerator up to 2 months in an air-tight container. No butter in this recipe!

Provided by DailyInspiration

Categories     Fruit

Time 40m

Yield 1 3/4 cups

Number Of Ingredients 6

1/2 cup water
1 (12 ounce) bag fresh cranberries
1/2 cup maple syrup
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Steps:

  • Combine the water and cranberries in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer for 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor, and process until smooth.
  • Combine cranberry mixture, maple syrup, sugar, and cinnamon in pan; bring to a boil. Reduce heat ; simmer, uncovered 25 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store in refrigerator up to 2 months.

Nutrition Facts : Calories 520, Fat 0.3, Sodium 30.6, Carbohydrate 134.3, Fiber 10.5, Sugar 109.3, Protein 1

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