Print

Maple Cranberry Butter for Fall Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/maple-cranberry-butter-for-fall-recipe/