Cranberry Maple 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.