Maple Cranberry Butter
This rich and flavorful Maple Cranberry Butter is the perfect spread for your fall and holiday table. With the tartness of cranberries, the sweetness of pure maple syrup, and a creamy buttery base, it pairs beautifully with warm bread, muffins, pancakes, or roasted turkey.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: About 1 cup 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup fresh or frozen cranberries
- 1/4 cup pure maple syrup
- 1/4 cup orange juice (freshly squeezed, if possible)
- 1/2 cup unsalted butter (softened)
- 1/4 tsp ground cinnamon (optional)
- Pinch of salt
Instructions
- Cook the Cranberries:
In a small saucepan, combine cranberries, maple syrup, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and let it cool completely. - Blend the Mixture:
Once cooled, transfer the cranberry mixture to a blender or food processor. Blend until smooth. - Whip the Butter:
In a medium bowl, use a hand mixer (or a stand mixer) to beat the softened butter until light and fluffy, about 1-2 minutes. - Combine:
Add the cranberry puree, cinnamon (if using), and a pinch of salt to the whipped butter. Mix until fully incorporated and creamy. - Store and Serve:
Transfer the Maple Cranberry Butter to a jar or container. Refrigerate for at least 1 hour to let the flavors meld. Serve at room temperature for easy spreading.
Notes
- For a vegan option, replace butter with a plant-based alternative like coconut oil or vegan butter.
- Add a touch of zest from the orange for an extra citrusy kick.
- This butter keeps well in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Find it online: https://recipe.ukfinda.com/maple-cranberry-butter/