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Cranberry-Maple Butter

Yield 1 3/4 cups (serving size: 1 tablespoon)

Ingredients

  • 1/2 cup water
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 1/2 cup maple syrup
  • 6 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 25
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 6.3 g
  • fiber 0.1 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 1 mg
  • calcium 4 mg

How to Make It

  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 an airtight container in the refrigerator up to 2 months.