Tart Cranberry Butter
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
One of my favorite toppings for toast is this tart spread. It’s also great spooned over poultry…and ice cream! I’ve given jars as gifts and have always gotten positive comments.
Carol Studebaker Gladstone, Missouri
Tart Cranberry Butter Recipe
Tart Cranberry Butter
10 cups fresh or frozen cranberries
2/3 cup apple juice
½ to ¾ cup sugar
1 cup maple syrup
½ cup honey
½ tsp. cinnamon
In a saucepan over medium heat, bring the cranberries, apple juice, and sugar to a boil. Cook 10 – 15 minutes or until all berries have popped, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth.
Return cranberry mixture to the saucepan; add remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Cover and chill 8 hours or overnight. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months. 5 cups
(Recipe for Tart Cranberry Butter was in www.tasteofhome.com, 2014)
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