Maple Cranberry Butter
Maple Cranberry Butter is a luscious and flavorful spread that combines the tartness of cranberries with the sweetness of maple syrup. Perfect for slathering on toast, muffins, or pancakes, this butter adds a festive touch to any breakfast or brunch.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 blender or food processor
- 1 airtight container for storage
Ingredients
- 1 cup fresh or frozen cranberries about 120g
- ½ cup pure maple syrup about 120ml
- ½ cup unsalted butter, softened about 115g
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- In a medium saucepan, combine the cranberries and maple syrup. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let it cool slightly.
- Transfer the cranberry mixture to a blender or food processor. Add the softened butter, cinnamon, and salt. Blend until smooth and creamy.
- Taste the butter and adjust sweetness or seasoning if necessary. If it's too thick, you can add a little more maple syrup to reach your desired consistency.
- Transfer the cranberry butter to a mixing bowl or an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld.
- Serve the Maple Cranberry Butter on toast, muffins, pancakes, or any of your favorite breakfast items.
- Consider storing any leftovers in the refrigerator for up to two weeks or freezing for longer storage.
Notes
This cranberry butter can be stored in the refrigerator for up to two weeks or frozen for longer storage.
For an extra touch, consider adding a teaspoon of vanilla extract for added flavor.
This recipe can be easily doubled if you want to make a larger batch for gifting or larger gatherings.