Description
Maple Cranberry Butter is a creamy, flavorful spread perfect for holiday breakfasts or festive occasions. It combines the tartness of fresh cranberries with the sweetness of pure maple syrup and warm notes of cinnamon and orange zest, all blended into smooth, softened butter. This versatile condiment enhances toast, pancakes, biscuits, and even roasted vegetables with a rich, sweet-tart flavor.
Ingredients
Scale
Ingredients
- 1 cup fresh or frozen cranberries
- ½ cup pure maple syrup
- ½ teaspoon orange zest
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- Pinch of salt
Instructions
- Cook Cranberries: In a small saucepan over medium heat, combine the cranberries, maple syrup, orange zest, and cinnamon. Cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and let cool completely.
- Beat Butter: In a medium bowl, beat the softened butter with a hand mixer until smooth and fluffy.
- Combine Mixtures: Add the cooled cranberry mixture and a pinch of salt to the whipped butter, then beat again until fully incorporated and creamy.
- Chill: Transfer the maple cranberry butter to a jar or container and refrigerate for at least 1 hour to firm up. Bring to room temperature before serving for a spreadable texture.
Notes
- This butter is delicious on toast, pancakes, biscuits, or roasted sweet potatoes.
- It can be made up to a week ahead and stored in the refrigerator or frozen for longer storage.