Best Cranberry Maple Spread No Butter Recipes
CRANBERRY HONEY BUTTER
If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon
Provided by Taste of Home
Time 10m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.
Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MAPLE CRANBERRY SAUCE
This delicious Maple Cranberry Sauce recipe is quick and easy to make in about 10 minutes. See notes above for possible variations and ingredients that you can also add in.
Provided by Ali
Time 12m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan and stir to combine.
- Heat over medium-high heat until the mixture reaches a simmer. Reduce heat and simmer for 8-10 minutes, or until the sauce has thickened and reached your desired consistency. (Keep in mind that it will also thicken a bit more as it cools.)
- Taste and add extra maple syrup, if needed.
- You can either serve this cranberry sauce warm or let it cool in the refrigerator until chilled and then serve it cold.
MAPLE-HONEY CRANBERRY SAUCE
This recipe is simple, quick and a family favorite. It's delicious as a garnish for turkey or other meat entrees. I'll often make a double batch so we have extra to spread on toast or even use as a topping on desserts. -Rebecca Israel, Mansfield, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the cranberries, syrup, honey and orange zest. Cook over medium heat until the berries pop, about 15 minutes. Cover and store in the refrigerator.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
ORANGE MAPLE CRANBERRY SAUCE
Sweetened with pure maple syrup instead of refined sugar, this easy homemade cranberry sauce recipe is a healthier spin on the favorite Thanksgiving condiment. We love the subtle seasonal flavors that the orange and cinnamon impart.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 6
Steps:
- Rinse the cranberries. Discard any mushy or underripe berries and stems.
- Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup pure maple syrup, orange zest, orange juice, water, and cinnamon stick. Cook, stirring occasionally, until the mixture comes to a boil. Continue boiling over medium heat until the berries burst and break down, forming a sauce, 15-20 minutes.
- Taste for sweetness. If it's too tart, add more syrup - a tablespoon at a time - until the sauce tastes sweet enough for you.
- Remove from the heat and let cool. Spoon into your serving container to serve or store in an airtight container, refrigerated, for 3-4 days. You can also freeze your cranberry sauce for up to 2 months - I do this every Thanksgiving! Just place the sauce in an airtight container or zipper freezer bag and transfer to the freezer. Move to the fridge to thaw about 24-48 hours before the big meal.
CRANBERRY MAPLE SPREAD (NO BUTTER)
Recipe from an old magazine clipping. This cranberry butter stores in the refrigerator up to 2 months in an air-tight container. No butter in this recipe!
Provided by Daily Inspiration S
Categories Fruit Sauces
Time 40m
Number Of Ingredients 6
Steps:
- 1. Combine the water and cranberries in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer for 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor, and process until smooth.
- 2. Combine cranberry mixture, maple syrup, sugar, and cinnamon in pan; bring to a boil. Reduce heat ; simmer, uncovered 25 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store in refrigerator up to 2 months.
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