MAPLE CRANBERRY BUTTER
Adapted from Cooking Light, October 1997.
Provided by Andrea Meyers
Categories Condiment
Time 40m
Number Of Ingredients 6
Steps:
- Pour the cranberries into the sauce pan and add the water. Bring to a boil, then reduce heat and simmer about 5 minutes. The cranberries should all burst open.
- Blend the cranberry mixture in a blender until very smooth.
- Return the pureed cranberries to the sauce pan and add the maple syrup, sugar, and cinnamon. Bring to a boil, then reduce the heat to low and simmer uncovered until the mixture is thick, about 25 minutes, stirring frequently.
- Remove from heat and stir in the vanilla extract.
- Cool completely and store in a jar in the refrigerator or freezer. Will keep for up to 2 months in the refrigerator and 3 to 4 months in the freezer.
Nutrition Facts : Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CRANBERRY-MAPLE BUTTER
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
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
CRANBERRY MAPLE BUTTER
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
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 SYRUP CRANBERRY SAUCE
Wonderful cranberry sauce!
Provided by cads550
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 44.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.2 g, Sodium 7.7 mg, Sugar 35.7 g
CRANBERRY MAPLE SPREAD (NO BUTTER)
Recipe from an old magazine clipping. This cranberry butter stores in the refrigerator up to 2 months in an air-tight container. No butter in this recipe!
Provided by Daily Inspiration S
Categories Fruit Sauces
Time 40m
Number Of Ingredients 6
Steps:
- 1. 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.
- 2. 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.
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