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Cranberry-Maple Butter

Cooking Light OCTOBER 1997

  • 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

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.

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
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Cranberry-Maple Butter recipe

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