Cranberry Maple Butter
Cranberry Maple Butter is a delicious and versatile spread that combines the flavors of tart cranberry and rich maple syrup. It is the perfect accompaniment to your breakfast toast, pancakes, or waffles, and can also be used as a glaze for meats, a topping for desserts, or a filling for pastries. Its vibrant color and delightful taste make it a festive addition to any holiday table,
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.
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