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
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
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.
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 HONEY BUTTER
If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon
Provided by Taste of Home
Time 10m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.
Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MAPLE BUTTER
My family loves the flavor of French toast in the morning. So for a little variety, we like to replace maple syrup with this slightly sweet topping.
Provided by Taste of Home
Time 10m
Yield 1 cup. 16 servings, 1 tablespoon per serving.
Number Of Ingredients 2
Steps:
- In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.
Nutrition Facts :
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