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
Scale
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