Maple Cranberry Butter Recipes

MAPLE CRANBERRY BUTTER

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.

CRANBERRY MAPLE BUTTER

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.

CRANBERRY-MAPLE BUTTER

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.

SMALL-BATCH CRANBERRY MAPLE BUTTER (CANNING)

Steps:

• Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
• Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
• Ladle into hot jars and process in a boiling water bath for 10 minutes.