Small Batch Cranberry Maple Butter Canning Recipes

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.

SMALL-BATCH BLUEBERRY BUTTER

Steps:

• Combine all the ingredients in a heavy bottomed saucepot.
• Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
• The butter is done when it is thick and spreadable. Remove vanilla bean if using.
• Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.