Canning: Cranberry Maple Honey Butter

by angelaskitchen on December 2, 2006

Beautiful cranberries are everywhere right now.  I always stash a few bags in the freezer, but wanted to make a spread that celebrated the bright flavors of cranberries.  A spread that was at home as a surprise filling in a cupcake or warmed and used as a topping on winter pancakes.

Cranberry Maple Honey Butter
 
One pound of cranberries is about 5 cups. You can double this recipe if you would like to make a larger batch.
Author:
Recipe type: gluten free, dairy free, gfcf, canning, condiment, jams & jellies, food preserving
Serves: makes about 2½ cups
Ingredients
  • 1 pound cranberries (fresh or frozen)
  • ½ cup apple juice or white grape juice
  • ½ cup pure maple syrup
  • ¼ cup honey
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon gluten free vanilla extract or flavoring
Instructions
  1. Wash cranberries, discarding any that are not fresh and firm. Combine cranberries and apple juice in a non-reactive saucepan. Bring to a boil over medium-high heat, stirring often. Reduce heat, cover and simmer for 5 minutes (watch so it doesn't boil over) until cranberries pop. Stir often.
  2. Remove cranberries from heat and puree until smooth. Press through a fine sieve and discard any seeds. Return mixture to saucepan and add maple syrup, honey, cinnamon and nutmeg. Simmer mixture uncovered for 10 to 15 minutes until desired thickness, stirring often. Remove cranberry butter from heat and stir in vanilla flavoring.
  3. Ladle into hot 4 ounce or 8 ounce jars. Using a water bath process, process the jars for 10 minutes at sea level to 1,000 ft, 15 min at 1,000 ft to 3,000 ft.

 

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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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