If you want to instantly elevate your breakfast table or holiday spread, look no further than Maple Cranberry Butter. This gorgeous pink-hued blend offers a brilliant balance of tart cranberries, pure maple syrup, creamy unsalted butter, and just a whisper of warm cinnamon and orange zest. Whether you’re swirling it onto warm biscuits or melting it over pancakes, this is one of those irresistible spreads that everyone will ask for again and again.
Ingredients You’ll Need
Maple Cranberry Butter comes together with a handful of simple yet thoughtfully chosen ingredients that create a harmonious marriage of sweet, tart, buttery, and spicy flavors. Each component plays an important role in achieving a spread that’s bursting with color and seasonal taste.
- Fresh or Frozen Cranberries (1 cup): The heart of this recipe, lending vibrant color and a beautiful tartness that balances the sweetness.
- Pure Maple Syrup (1/2 cup): Infuses natural sweetness and a subtle earthiness, making the flavor really sing.
- Water (1/4 cup): Helps to gently simmer the cranberries and blend the ingredients smoothly.
- Orange Zest (1 teaspoon, optional): Adds a whisper of bright citrus that lifts and enhances the cranberries (feel free to omit if you prefer a simpler flavor).
- Cinnamon (1/2 teaspoon): Brings warmth and a cozy depth that’s perfect for colder seasons.
- Pinch of Salt: Just enough to accentuate all the other flavors without making the spread salty.
- Unsalted Butter (1 cup, softened): The creamy base that binds everything together into a luscious, spreadable delight.
How to Make Maple Cranberry Butter
Step 1: Simmer the Cranberry Mixture
Start by adding the cranberries, maple syrup, water, orange zest (if you’re using it), cinnamon, and a pinch of salt to a small saucepan. Set it over medium heat and bring the mixture to a gentle simmer. As the cranberries cook, they’ll begin to pop and burst—a sure sign they’re releasing their tart juice and melding beautifully with the sweet maple and warm spices. Let the mixture bubble away for about 10 to 12 minutes, stirring now and then until it thickens slightly and most of the cranberries have broken down.
Step 2: Cool and Blend
Take the saucepan off the heat and let the cranberry mixture cool completely. This step is important because adding warm fruit to the butter can cause it to separate or melt, resulting in a less appealing texture. Once the mixture is at room temperature, spoon it into a food processor or blender. Add the softened unsalted butter, then blend until everything is gorgeously smooth and evenly combined, scraping down the sides as needed. Don’t hesitate to taste at this stage—you can always add a touch more maple syrup or cinnamon if you want to tweak the flavor.
Step 3: Store and Chill
When you’re happy with the taste and texture, transfer your Maple Cranberry Butter to a jar or any airtight container. Pop it in the refrigerator until you’re ready to serve. Before spreading, let it soften at room temperature for a bit so it’s perfectly lush and spreadable. That’s it—you’ve made a homemade condiment people will rave about!
How to Serve Maple Cranberry Butter
Garnishes
For extra visual flair, consider a sprinkle of finely grated orange zest or a few whole cranberries scattered on top of your finished butter. A light dusting of cinnamon or even a sprig of fresh rosemary can add charm and intrigue to your Maple Cranberry Butter presentation.
Side Dishes
This spread is truly a star with anything warm and bread-y! Dollop it generously on tender biscuits, fresh-out-of-the-oven scones, crusty artisan bread, or even cornbread. It’s also amazing melted over pancakes or waffles for a burst of sweet-tart flavor.
Creative Ways to Present
Shape your Maple Cranberry Butter into a log wrapped in wax paper and slice into medallions, or pipe swirls onto a serving plate for a sophisticated touch. For gifts or party favors, tuck it into small jars and tie with festive ribbon—don’t forget a cute label with serving suggestions!
Make Ahead and Storage
Storing Leftovers
Maple Cranberry Butter holds up beautifully in the refrigerator for up to a week. Keep it in an airtight container so it stays fresh and doesn’t absorb any unwanted fridge odors. If you’re making it ahead for a holiday brunch, just pull it out a bit before serving to let it come to the ideal spreading consistency.
Freezing
If you want to have this special treat on hand even longer, simply freeze it! Portion the butter into small airtight containers or wrap logs tightly in plastic wrap and aluminum foil. It will keep well for up to three months. Thaw overnight in the refrigerator and give it a quick stir before serving to restore the creamy texture.
Reheating
While you don’t need to “reheat” Maple Cranberry Butter, allow frozen or chilled butter to come to room temperature for about 20–30 minutes. If you’re short on time, cutting the butter into smaller pieces will help it soften more quickly. Stir before serving for that luscious, whipped consistency.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries are best since they provide tartness and moisture, but if dried is all you have, soak them in hot water for about 10 minutes to plump them up before proceeding with the recipe. The flavor will be slightly sweeter and the color a bit less vibrant, but it’ll still be delicious.
What type Condiment
Always reach for pure maple syrup, not pancake syrup or imitations. Grade A Dark or Amber maple syrup offers the richest, most complex flavor, which plays beautifully with the tart cranberries. The real stuff makes all the difference in this Maple Cranberry Butter!
Can I make Maple Cranberry Butter dairy free?
Absolutely! Substitute your favorite plant-based butter for the unsalted butter. Look for one without strong flavors so the cranberry and maple really shine. The spread will be just as creamy and flavorful.
How do I prevent the butter from splitting?
Let the cranberry mixture cool completely before blending with the softened butter. Too much heat or mixing chilled butter with warm fruit can cause separation. If this happens, chill the mixture briefly then re-blend until smooth.
Is Maple Cranberry Butter only for breakfast?
No way! Use it any time you crave a pop of fruity, buttery goodness—slather it on turkey sandwiches, roasted sweet potatoes, or as a sweet topping for warm desserts. It’s a versatile treat you’ll want to spread far and wide.
Final Thoughts
This Maple Cranberry Butter is the little homemade touch your meals have been missing. Every swipe is a celebration of cozy flavors and cheerful color. Go ahead—try it just once and you’ll be hooked, whether it’s for a weekend brunch, festive gathering, or simply to make your morning toast unforgettable!
Print
Maple Cranberry Butter Recipe
- Total Time: 22 minutes
- Yield: 1 1/4 cups 1x
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of this Maple Cranberry Butter, a delightful spread perfect for breakfast treats or holiday dinners.
Ingredients
Cranberry Mixture:
- 1 cup fresh or frozen cranberries
- 1/2 cup pure maple syrup
- 1/4 cup water
- 1 teaspoon orange zest (optional)
- 1/2 teaspoon cinnamon
- Pinch of salt
Additional:
- 1 cup unsalted butter, softened
Instructions
- Prepare Cranberry Mixture: In a small saucepan over medium heat, combine cranberries, maple syrup, water, orange zest, cinnamon, and salt. Simmer for 10–12 minutes until cranberries burst and mixture thickens. Cool.
- Blend Ingredients: Transfer cranberry mixture to a blender. Add softened butter, blend until smooth, scraping down sides as needed. Adjust sweetness or spice if desired.
- Store and Serve: Transfer to a jar, refrigerate, and let soften at room temperature before serving on various dishes.
Notes
- Delicious on biscuits, toast, pancakes, waffles, or holiday rolls
- Store in the refrigerator for up to 1 week or freeze for longer storage
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Stovetop + Blending
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 3g
- Sodium: 5mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
