Description
This Maple Cranberry Butter recipe combines the tangy sweetness of fresh cranberries with rich, creamy maple-infused butter, creating a perfect spread for biscuits, pancakes, toast, or holiday rolls. Easy to make and delightful, it offers a festive twist to your breakfast or snack with a hint of cinnamon and a touch of salt to balance flavors.
Ingredients
Scale
Fruit Mixture
- 1 cup fresh or frozen cranberries
- ½ cup pure maple syrup
- ¼ cup water
Butter Base
- 1 cup unsalted butter, softened
- ¼ teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Cook the Cranberries: In a small saucepan, combine the cranberries, maple syrup, and water. Bring the mixture to a simmer over medium heat. Cook for 8 to 10 minutes or until the cranberries burst and the mixture thickens slightly. Remove from heat and allow it to cool completely before proceeding.
- Prepare the Butter: In a mixing bowl, beat the softened unsalted butter until it becomes smooth and fluffy. This aerates the butter, preparing it to blend evenly with the cranberry mixture.
- Combine Ingredients: Add the cooled cranberry mixture, cinnamon if using, and a pinch of salt to the butter. Mix thoroughly until the texture is smooth and the ingredients are well incorporated, creating a uniform cranberry butter spread.
- Store and Serve: Transfer the finished cranberry butter to a jar or airtight container. Store it in the refrigerator for up to one week. Before serving, let it sit at room temperature for 10 to 15 minutes to soften for easy spreading.
Notes
- This butter is delicious when spread on biscuits, pancakes, toast, or holiday rolls.
- For a lighter, whipped texture, beat the finished butter with a mixer for an additional 1 to 2 minutes until it becomes light and airy.
