Recipe Archives->Preserving->Cranberry Butter

Cranberry Butter

2 1/2 lbs cranberries
2/3 cup apple juice
1 cup maple syrup
1/2 cup honey
1/2 tsp ground cinnamon

In a large stainless steel or enamel kettle, combine cranberries
and juice and cook until cranberries have popped and are soft,
about 20 min. Puree cranberries in a food processor.

Put cranberries back into kettle and add maple syrup, honey, and
cinnamon.  Cook until thick, 10-15 min.

Spoon into hot, scalded half-pint jars, leaving 1/2 inch headspace,
and seal. Process for 5 min. in a boiling water bath.

Yield: 6 half-pints

Printable version: cranberry-butter.txt.