Best Small Batch Cranberry Maple Butter Canning Recipes
MAPLE CRANBERRY BUTTER
Adapted from Cooking Light, October 1997.
Provided by Andrea Meyers
Categories Condiment
Time 40m
Number Of Ingredients 6
Steps:
- Pour the cranberries into the sauce pan and add the water. Bring to a boil, then reduce heat and simmer about 5 minutes. The cranberries should all burst open.
- Blend the cranberry mixture in a blender until very smooth.
- Return the pureed cranberries to the sauce pan and add the maple syrup, sugar, and cinnamon. Bring to a boil, then reduce the heat to low and simmer uncovered until the mixture is thick, about 25 minutes, stirring frequently.
- Remove from heat and stir in the vanilla extract.
- Cool completely and store in a jar in the refrigerator or freezer. Will keep for up to 2 months in the refrigerator and 3 to 4 months in the freezer.
Nutrition Facts : Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CRANBERRY MAPLE BUTTER
Make and share this Cranberry Maple Butter recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine cranberries and apple juice in saucepan. Bring to boil over medium high heat, reduce heat, cover, and boil gently for 5 minutes or until cranberries pop, stirring frequently.
- Remove from heat and puree mixture in food processor until smooth. Press through sieve and discard seeds.
- Return to saucepan; add maple syrup, honey and cinnamon and boil gently, uncovered for 10 minutes or until thickened.
- Remove from heat and stir in vanilla. Ladle into hot jars and process in hot water bath for 10 minutes.
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