There’s something about fall that just screams comfort and coziness. And one of the best ways to bring that warmth into your home is through delicious homemade spreads and butters. While apple and pumpkin butter may get all the attention, there’s a new spread in town that you have to try – Cranberry Maple Butter.
This delightful concoction combines the flavors of tart cranberry, rich maple syrup, and warm spices like ginger and cinnamon, with a hint of citrusy orange. It’s a unique blend that will tantalize your taste buds and leave you yearning for more.
One of the best things about this cranberry maple butter is its versatility. It can be enjoyed on a slice of warm toast for breakfast, or spread over pancakes or waffles. It can even be used as a glaze for meats, giving them a deliciously unique flavor. And let’s not forget about desserts – this butter makes a perfect topping for cakes, donuts, and even ice cream.
If you’re worried about the effort it takes to make this butter, fear not. It’s a straightforward recipe that requires minimal preparation and cooking time. You can even make a big batch and store it in the fridge for up to a week, so you always have a delicious spread ready to go.
Cranberry Maple Butter
Ingredients
- 16 oz Bag of cranberries washed.
- 3/4 cup Pure. Maple Syrup
- 1 inch Nub fresh ginger, grated
- 1 Orange, the zest and juice
- 1/4 tsp Cinnamon
- Pinch of sea salt
Instructions
- Add cranberries, maple syrup, cinnamon, ginger, salt, plus the juice of one orange with enough water added to make one cup.
- Bring the mixture to a boil over medium heat. Once boiling, reduce heat to a simmer. Simmer for about 20 minutes until the berries pop and are soft. I like to use a potato masher to help them along
- Remove it from the heat and puree it using an immersion blender, a stand blender or a food processor.
- Store it in a jar or another airtight container for up to three months if it is not opened. Use opened jars within one month.
- Make sure to let it come to room temperature before placing it in the fridge.
- Optional Canning Instructions. Ladle the butter into pint or half-pint jars, leaving a ¼-inch headspace. Remove the air bubbles with a bubble tool or a plastic or wooden chopstick. Wipe the rims of the jars with a damp paper towel or kitchen towel to clean off debris. Center lid. Screw on the band's fingertip tight. Process jars for 10 minutes.