Maple Cranberry Butter

Introduction

When I first tried making Maple Cranberry Butter, I wasn’t sure what to expect. I had seen recipes for fruit butters before, but cranberries and maple syrup together felt like an exciting new twist. After making it, I can honestly say this butter exceeded all my expectations. The tartness of the cranberries paired perfectly with the rich, sweet maple syrup, creating a smooth and velvety spread that is perfect for toast, muffins, or even drizzling over pancakes. My family couldn’t stop eating it, and I was amazed at how easy it was to make. I’ve already made a second batch to keep in the fridge, and I think this will become a staple for the holiday season!

Ingredients

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

Instructions

Rinse the cranberries thoroughly under cold water to remove any dirt or debris. Place them in a large heavy saucepan or pot. A Dutch oven works particularly well for this recipe.
Stir in the maple syrup until the cranberries are evenly coated. The syrup will provide a beautiful balance of sweetness to complement the tartness of the cranberries.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat slightly and let the berries simmer for 5-10 minutes. The cranberries will pop open, soften, and the mixture will begin to thicken naturally due to the pectin in the cranberries. Stir occasionally to prevent the mixture from sticking to the bottom of the pan, and be cautious of hot splatters.
Once the cranberries have softened and the mixture has thickened, remove the saucepan from the heat and allow it to cool slightly.
Transfer the cranberry mixture to a high-speed blender or food processor. Blend until completely smooth and silky. If the mixture is still hot, cover the blender lid with a dishcloth to avoid any spills or splatters.
Check the consistency of the butter. If it is not thick enough, return the mixture to the cleaned saucepan and cook for a little longer until it reaches your desired thickness. Keep in mind that it will continue to thicken as it chills.
Spoon the finished cranberry butter into clean jars. Let it cool to room temperature before sealing the jars with lids and placing them in the refrigerator. The butter will keep for up to 3 weeks to a month.

For Canning:

If you want to preserve your Maple Cranberry Butter for longer, you can can it. Pour the hot butter into sterilized jars, leaving ¼ inch of headspace at the top of each jar. Wipe the rims clean to remove any residue.
Secure the lids tightly and process the jars in a boiling water bath for 10 minutes. If you live at a higher altitude, you may need to adjust the canning time.
After processing, remove the canner from heat and let the jars sit for 5 minutes before removing them. Allow the jars to cool for 12-24 hours.
Check the seals by pressing down on the center of each lid. If the lid doesn’t flex, the jar is properly sealed.

Nutrition Facts

Servings: 16 (1 tablespoon per serving)
Calories per serving: 60

Preparation Time

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes

How to Serve

Spread on freshly baked bread or toast for a sweet and tart breakfast treat.
Use it as a topping for pancakes or waffles for a burst of flavor.
Drizzle over warm muffins or scones to elevate your baking.
Serve alongside roasted meats like pork or turkey as a unique condiment.
Enjoy it as a dip for crackers, especially during the holiday season as an appetizer or snack.

Additional Tips

Make it thicker: If the butter is too thin after blending, simmer it longer on the stove to thicken it up.
Sweeten to taste: If you prefer a sweeter butter, feel free to add more maple syrup or use brown sugar instead of maple syrup for a deeper sweetness.
Smooth consistency: If you prefer a chunkier butter, pulse the mixture in the blender for just a few seconds instead of blending it fully smooth.
Sterilize jars: Make sure to sterilize your jars before canning to prevent contamination and ensure a long shelf life.
Let it chill: Allow the butter to cool completely before refrigerating. It will thicken more as it chills.

Recipe Variations

Spiced Version: Add a pinch of cinnamon, nutmeg, or cloves to the mixture for a cozy, spiced flavor that’s perfect for fall or winter.
Apple-Cranberry Butter: Add 1 cup of finely chopped apples to the cranberries before cooking for a fruitier, more complex flavor.
Orange-Maple Cranberry Butter: Stir in some fresh orange zest or a few tablespoons of fresh orange juice for a citrusy twist.
Bourbon Cranberry Butter: For an adult version, add 1-2 tablespoons of bourbon after the mixture has finished cooking, allowing it to cook off slightly before blending.
Gingered Cranberry Butter: Add a tablespoon of freshly grated ginger to the mixture for a warming, spicy kick.

Serving Suggestions

Holiday Brunch: Serve with a variety of baked goods like muffins, scones, or croissants as part of a festive brunch spread.
Cheese Pairing: Pair this cranberry butter with a creamy brie or goat cheese for a delightful contrast of flavors.
Gifts from the Kitchen: This maple cranberry butter makes a beautiful homemade gift, especially when presented in mason jars with a festive ribbon.
Toast: Spread a generous layer of the butter on your morning toast for a quick and tasty start to the day.
Roasted Meats: Serve alongside roasted turkey or pork for an unexpected and delicious condiment.

Freezing and Storage

Maple Cranberry Butter can be stored in an airtight container in the refrigerator for up to 3 weeks. If you have made a large batch and want to preserve it longer, you can freeze the butter in an airtight container or freezer-safe jar. When freezing, leave about an inch of space at the top of the jar to allow for expansion.

To thaw, simply transfer the butter to the refrigerator and let it thaw overnight. The butter may need to be stirred again after thawing to restore its smooth texture.

FAQ Section

Can I use frozen cranberries for this recipe? Yes, you can use frozen cranberries. Just be sure to thaw them first before cooking.
Can I substitute the maple syrup with something else? Yes, you can use brown sugar as a substitute for maple syrup, but it will change the flavor profile slightly.
How long will this butter last in the fridge? When stored in the refrigerator in an airtight container, the butter will last for up to 3 weeks.
Can I add other fruits to this butter? Yes, you can experiment with adding apples, pears, or even strawberries to the cranberries for a mixed fruit butter.
Can I use this as a glaze for meats? Absolutely! This butter works wonderfully as a glaze for roasted meats like turkey, chicken, or pork.
Can I make this butter in a slow cooker? Yes, you can cook the cranberries and maple syrup in a slow cooker on low for several hours, then blend it when it’s done.
Do I need to remove the cranberry skins? No, there is no need to remove the skins. They will break down during the cooking process and be blended smooth.
Can I make this without a blender? Yes, you can mash the cooked cranberries with a potato masher if you don’t have a blender, although the texture may be a bit chunkier.
Can I can this butter for long-term storage? Yes, you can can the butter using the boiling water bath method to store it for longer periods. Just be sure to follow proper canning instructions.
Can I freeze this butter? Yes, you can freeze the maple cranberry butter in an airtight container for up to 6 months. Let it thaw in the refrigerator before using.

Conclusion

Maple Cranberry Butter is a simple yet extraordinary treat that brings together the perfect balance of tartness and sweetness. It’s versatile enough to be used in a variety of ways, from spreading on toast to glazing meats, and its smooth, silky texture makes it a joy to eat. Whether you’re looking to enjoy it yourself or share it as a gift, this butter is a must-try for anyone who loves the combination of cranberries and maple syrup. The best part? It’s incredibly easy to make, and you can enjoy the flavors all season long!