Maple cranberry butter is the ultimate fall-inspired spread that brings sweet, tart, and velvety flavors together in one jar. Whether you’re spreading it on warm biscuits or layering it in a turkey sandwich, this silky cranberry butter is as versatile as it is irresistible. Made with just two ingredients—fresh cranberries and pure maple syrup—this recipe takes only 15 minutes from start to finish, making it one of the easiest homemade preserves you’ll ever whip up.
Why You’ll Love This Maple Cranberry Butter
This maple cranberry butter is a delightful twist on traditional fruit spreads. It has the luxurious texture of lemon curd and the festive flavor of cranberry sauce, creating a unique condiment perfect for the holidays or any time you want a pop of sweet-tart goodness. With no refined sugar (unless you choose to substitute), it’s a naturally sweetened, high-antioxidant spread that’s as healthy as it is delicious.
Ingredients
- 24 ounces fresh cranberries (two 12-ounce bags)
- 1 cup pure maple syrup (or substitute with brown sugar if preferred)
Step-by-Step: How to Make Maple Cranberry Butter
- Prep the cranberries: Rinse the fresh cranberries and place them in a large, heavy saucepan or Dutch oven.
- Sweeten and simmer: Pour in the maple syrup and bring the mixture to a boil over high heat. Reduce to a gentle boil and cook for 5 to 10 minutes, stirring occasionally. The berries will pop open and begin to thicken naturally.
- Blend until smooth: Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or full-sized food processor. Blend until completely smooth and silky.
- Adjust thickness (if needed): If your cranberry butter is looser than you’d like, return it to a clean saucepan and simmer gently to reduce it further. It will thicken more as it cools.
- Jar and store: Spoon the finished cranberry butter into clean jars. Let it cool completely before sealing. Store in the refrigerator for up to 3 weeks.
Helpful Tips
- Watch for splatter: Cranberries pop when heated, so be cautious during boiling.
- Use a dish towel over the blender lid: This prevents any hot mixture from escaping while blending.
- Taste and adjust sweetness: If you prefer a sweeter spread, increase the maple syrup up to 1½ cups or substitute with sugar.
- Texture perfection: For ultra-smooth butter, blend in batches and use a high-speed blender like a Vitamix.
Substitutions And Variations
- Sweetener: Replace maple syrup with brown sugar or white sugar to adjust flavor and sweetness.
- Flavor additions: Add orange zest, vanilla extract, or a cinnamon stick during cooking for more depth.
- Fruit blends: Incorporate apples or pears to mellow the tartness and enhance natural sweetness.
- Slow cooker version: Try a low and slow Crock Pot method for a more hands-off approach.
Storage Instructions
- Refrigerator: Store in an airtight jar for up to 3 weeks.
- Freezer: Store in containers designed for freezing and keep for up to 3 months.
- Canning: While this butter is high-acid, always follow proper fruit butter canning methods from trusted sources like the National Center for Home Food Preservation.
Nutritional Information
Per 1 tablespoon serving:
- Calories: 26 kcal
- Carbohydrates: 7 g
- Sugar: 5 g
- Fiber: 1 g
- Fat: 1 g
- Sodium: 1 mg
- Vitamin C: 2 mg
- Calcium: 9 mg
- Iron: 1 mg
- Potassium: 28 mg
Serving Suggestions
- Spread on toast, scones, or English muffins
- Add to charcuterie boards as a sweet contrast
- Dollop on pancakes, waffles, or French toast
- Stir into yogurt or oatmeal for a holiday-inspired breakfast
- Use as a glaze for poultry or pork
- Layer in sandwiches with turkey or brie
Frequently Asked Questions About Maple Cranberry Butter
Can I use frozen cranberries? Yes, frozen cranberries work just as well. No need to thaw them before cooking.
Is this recipe safe for canning? While cranberries are high in acid, always consult a reliable source like the National Center for Home Food Preservation before canning homemade butters.
Can I make it sweeter? Absolutely. Increase the maple syrup or use up to 1½ cups of sugar for a less tart version.
What if I don’t have a high-speed blender? A standard blender or food processor works. You may just need to blend in smaller batches and strain for extra smoothness.
How long does it last in the fridge? When stored in a clean, airtight container, it will keep for up to 3 weeks in the refrigerator.
Final Thoughts
Thank you for trying this luscious Maple Cranberry Butter! It’s one of those recipes that brings joy with every bite. I personally love how simple and quick it is to make, yet it tastes like something you’d find at a gourmet market. Whether you’re serving it at a holiday feast or just enjoying it with morning toast, I hope it becomes a favorite in your home too. Here’s to flavorful, fuss-free cooking and the simple pleasures of homemade preserves!
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Maple Cranberry Butter
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Diet: Vegetarian
Description
Maple Cranberry Butter is a silky, sweet-tart spread made with just two ingredients in 15 minutes. Perfect for toast, turkey sandwiches, holiday gifts, and more. It’s like a cross between lemon curd and cranberry sauce—vibrant, spreadable, and full of flavor. A must-make fall and Thanksgiving condiment!
Ingredients
24 ounces fresh cranberries (two 12-ounce bags)
1 cup pure maple syrup (or brown sugar, if preferred)
Instructions
- Prep the cranberries: Rinse the fresh cranberries and place them in a large, heavy saucepan or Dutch oven.
- Sweeten and simmer: Pour in the maple syrup and bring the mixture to a boil over high heat. Reduce to a gentle boil and cook for 5 to 10 minutes, stirring occasionally. The berries will pop open and begin to thicken naturally.
- Blend until smooth: Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or full-sized food processor. Blend until completely smooth and silky.
- Adjust thickness (if needed): If your cranberry butter is looser than you’d like, return it to a clean saucepan and simmer gently to reduce it further. It will thicken more as it cools.
- Jar and store: Spoon the finished cranberry butter into clean jars. Let it cool completely before sealing. Store in the refrigerator for up to 3 weeks.
Notes
For a sweeter butter, increase maple syrup to 1½ cups or use sugar.
Add orange zest, vanilla, or a cinnamon stick for extra flavor.
Cranberries can splatter when cooking—stir carefully!
Store in fridge for up to 3 weeks or freeze for up to 3 months.
For canning, refer to official guidelines for high-acid fruit butters.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 26 kcal
- Sugar: 5g
- Carbohydrates: 7g
- Protein: 1g