Very good. Don't cut the sugar as it is already minimal. Also, I slightly overcooked so mine is really stiff. Next time, I would take it off the stove just a bit sooner. Great on toast.
Cranberry-Maple Butter
Yield: 1 3/4 cups (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 25
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 6.3g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 1mg
- Calcium: 4mg
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.
Cranberry-Maple Butter Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: American, New England
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Winter, Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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