Cranberry-Maple Butter

Cranberry-Maple Butter Recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

October 1997
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