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.