Cranberry Maple Honey Butter

One pound of cranberries is about 5 cups. You can double this recipe if you
would like to make a larger batch.

Servings:

Author:

condiment Gluten Free Canning dairy free gfcf food preserving jams &amp jellies

🧂 Ingredients

1 Wash cranberries, discarding any that are not fresh and firm. Combine
cranberries and apple juice in a non-reactive saucepan. Bring to a boil over
medium-high heat, stirring often. Reduce heat, cover and simmer for 5 minutes
(watch so it doesn't boil over) until cranberries pop. Stir often.
2 Remove cranberries from heat and puree until smooth. Press through a fine sieve
and discard any seeds. Return mixture to saucepan and add maple syrup, honey,
cinnamon and nutmeg. Simmer mixture uncovered for 10 to 15 minutes until desired
thickness, stirring often. Remove cranberry butter from heat and stir in vanilla
flavoring.
3 Ladle into hot 4 ounce or 8 ounce jars. Using a water bath process, process the
jars for 10 minutes at sea level to 1,000 ft, 15 min at 1,000 ft to 3,000 ft.