Maple Cranberry Butter
Maple Cranberry Butter is a deliciously sweet and tangy spread that combines the rich flavor of maple syrup with tart cranberries. Perfect for spreading on toast, pancakes, or as a festive topping for holiday meals.
Equipment
- 1 medium saucepan
- 1 wooden spoon or silicone spatula
- 1 blender or food processor
- 1 mixing bowl
- 1 storage container
Ingredients
- 1 cup fresh or frozen cranberries About 150 grams.
- 1/2 cup maple syrup 120 ml.
- 1/2 cup unsalted butter, softened 113 grams.
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon Optional.
Instructions
- In a medium saucepan, combine the cranberries and maple syrup.
- Place the saucepan over medium heat and cook, stirring occasionally, until the cranberries begin to pop and soften, about 5-7 minutes.
- Remove the saucepan from heat and let the mixture cool for a few minutes.
- Using a blender or food processor, blend the cranberry mixture until smooth.
- In a mixing bowl, combine the softened butter and the cranberry mixture.
- Add salt and cinnamon (if using) to the bowl.
- Beat the mixture together using a whisk or electric mixer until well combined and fluffy.
- Transfer the Maple Cranberry Butter to a storage container and refrigerate for at least 1 hour to firm up before serving.
- For a smoother consistency, strain the mixture after blending to remove any cranberry skins if desired.
- Consider adding a dash of nutmeg or a splash of vanilla extract for extra flavor variations.
Notes
This butter can be stored in the refrigerator for up to one week.
It can also be frozen for longer storage; just make sure to thaw before using.
For a smoother consistency, you can strain the mixture after blending to remove any cranberry skins.
Consider adding a dash of nutmeg or a splash of vanilla extract for extra flavor variations.