Maple Cranberry Butter for Fall Recipe

Introduction

Discover the cozy flavors of fall with this delicious Maple Cranberry Butter. Smooth, tangy cranberries combined with rich maple syrup create a perfect spread for toast, muffins, or your holiday table.

Ingredients

• Two 12-ounce bags of fresh cranberries
• 1 cup pure maple syrup
• Optional: brown sugar as a substitute for maple syrup

Instructions

1. Step 1: Rinse the cranberries thoroughly under cold water and place them in a large heavy saucepan or pot, such as a Dutch oven.
2. Step 2: Stir in the maple syrup until the cranberries are evenly coated.
3. Step 3: Bring the mixture to a boil over high heat. Then reduce the heat slightly and let the berries boil for 5 to 10 minutes until they pop open, soften, and the mixture thickens naturally from the pectin.
4. Step 4: Stir occasionally to prevent sticking, and be careful of hot splatters during cooking.
5. Step 5: Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or food processor.
6. Step 6: Blend until completely smooth and silky. If the mixture is hot, cover the blender lid with a dishcloth to avoid spills.
7. Step 7: Check the consistency. If it’s not thick enough, return it to the cleaned saucepan and cook further until it reaches your preferred thickness. Keep in mind it will thicken more as it chills.
8. Step 8: Spoon the finished butter into clean jars, let it cool, then cap and refrigerate.
9. Step 9: For canning, pour the hot butter into hot sterilized jars leaving ¼ inch of headspace. Wipe the rims clean and secure the lids tightly.
10. Step 10: Process the jars in a boiling water bath for 10 minutes, adjusting time for higher altitudes.
11. Step 11: Remove the canner from heat, take off the lid, and let the jars sit for 5 minutes before removing them.
12. Step 12: Allow the jars to cool for 12 to 24 hours. Check the seals by pressing the center of each lid; they should not flex if properly sealed.

Tips & Variations

• Use brown sugar instead of maple syrup for a deeper, caramel-like sweetness.
• Blend the cranberry butter until very smooth for a silky texture, or pulse less for a chunkier spread.
• Add a pinch of cinnamon or orange zest during cooking to enhance the fall flavor.
• For a quicker version, cook the mixture uncovered to reduce and thicken faster, just watch closely to prevent burning.

Storage

Store the maple cranberry butter in the refrigerator in airtight jars for up to 3 weeks to a month. If canned properly, sealed jars can be stored in a cool, dark place for several months. Reheat gently before serving if desired, but it’s also delicious chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries will work fine. Thaw them slightly before cooking to allow even heating and prevent excess water in the mixture.

How thick should the cranberry butter be?

The butter should be thick enough to spread easily without running but still smooth. It will thicken more as it cools and chills, so cook it a bit less than jam consistency to avoid over-thickening.

Maple Cranberry Butter for Fall Recipe

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★★★★★

4.8 from 101 reviews

This Delicious Maple Cranberry Butter is a perfect fall spread made by cooking fresh cranberries with maple syrup until soft and naturally thickened, then blended to a smooth, silky consistency. It’s versatile for toast, pancakes, or as a flavorful addition to your holiday meals, and can be canned to enjoy for weeks.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 2 cups of maple cranberry butter 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Ingredients

• Two 12-ounce bags fresh cranberries
• 1 cup pure maple syrup (or substitute with brown sugar if desired)

Instructions

1. Rinse the Cranberries: Thoroughly wash the cranberries under cold running water to remove any debris or stems.
2. Prepare the Cooking Pot: Place the rinsed cranberries in a large heavy saucepan or Dutch oven, suitable for even heat distribution.
3. Add Maple Syrup: Stir in the maple syrup so the cranberries are evenly coated, enhancing the natural tartness with sweetness.
4. Cook the Cranberries: Bring the mixture to a boil over high heat, then reduce the heat slightly and let it boil for 5 to 10 minutes, until cranberries pop open, soften, and the mixture thickens naturally from the pectin. Stir occasionally to prevent sticking.
5. Cool Slightly: Remove the saucepan from heat and allow the mixture to cool for a few minutes to make blending safer and easier.
6. Blend to Smoothness: Transfer the mixture to a high-speed blender or food processor. Blend until completely smooth and silky. Cover the blender lid with a dishcloth if the mixture is hot to avoid spills.
7. Check Consistency: If the butter isn’t thick enough, return it to the cleaned saucepan and cook further until it reaches your desired thickness. It will continue to thicken as it cools.
8. Jar the Butter: Spoon the finished maple cranberry butter into clean jars, let it cool to room temperature, then seal and refrigerate. It keeps well for up to 3 weeks to a month.
9. Canning (Optional): For longer storage, pour the hot butter into sterilized jars leaving ¼ inch headspace. Wipe rims clean, secure lids tightly, and process jars in a boiling water bath for 10 minutes. Adjust time for higher altitudes accordingly.
10. Cool & Seal Check: Remove the jars from the water bath and let them sit for 5 minutes. Cool jars for 12 to 24 hours, then check seals by pressing the center of the lids—they should not flex if properly sealed.

Notes

• Substitute brown sugar for maple syrup if you prefer a different sweetness profile.
• The butter will thicken more as it cools and chills, so avoid overcooking it initially.
• Use sterilized jars for canning to ensure long shelf life and food safety.
• Be cautious of hot splatters when boiling the cranberry mixture; stirring helps to prevent sticking and burning.
• Store refrigerated butter within 3 weeks to 1 month if not canned.

Keywords: maple cranberry butter, fall recipe, cranberry spread, homemade cranberry butter, fruit butter, holiday spread, maple syrup, easy fall recipe