Description
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.
Ingredients
Units
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.