Canning: Cranberry Maple Honey Butter
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.
The Recipe: Cranberry Maple Honey Butter
- 1 pound cranberries, fresh or frozen
- 1/2 cup apple juice or white grape juice
- 1/2 cup pure maple syrup
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon gluten free vanilla extract or flavoring
- 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.
- 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.
- 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.