Maple Cranberry Butter
A silky, jewel-toned spread made from tart cranberries, pure maple syrup, and creamy butter, perfect for elevating toast, scones, and festive breakfasts.
Ingredients
- Fresh cranberries: 300 g (about 3 cups)
- Pure maple syrup: 120 ml (1/2 cup)
- Unsalted butter, softened: 115 g (1/2 cup)
- Orange juice: 60 ml (1/4 cup)
- Orange zest: from 1 orange
- Ground cinnamon: 1/2 teaspoon
- Pinch of salt
Instructions
- Preheat Your Equipment: Gather a saucepan, blender or food processor, and jars for storage.
- Combine Ingredients: In a saucepan, add cranberries, maple syrup, orange juice, orange zest, cinnamon, and salt. Stir well.
- Prepare Your Cooking Vessel: Place saucepan over medium heat and bring to a gentle simmer.
- Assemble the Dish: Cook for 10–15 minutes until cranberries burst and mixture thickens slightly.
- Cook to Perfection: Remove from heat, cool slightly, then blend until smooth. Strain if desired.
- Finishing Touches: Once mixture is cooled to room temperature, whip in softened butter until creamy and combined.
- Serve and Enjoy: Transfer to jars and refrigerate until ready to serve.
Notes
- Room-temperature butter: Ensures smooth blending without lumps.
- Cook fully: Let cranberries burst completely for a silky texture.
- Optional straining: For an ultra-smooth finish, strain skins out after blending.
- Flavor meld: Chill overnight for flavors to deepen.
- Storage: Keeps 10 days in the fridge or up to 3 months in the freezer.
Find it online: https://tastyze.com/maple-cranberry-butter/