Oh, let me tell you about a spread that has completely transformed my breakfast game—Maple Cranberry Butter! This rich, fruity butter is a perfect balance of tart cranberries and sweet maple syrup, whipped into creamy perfection. Every time I make it, I feel like I’m adding a little gourmet touch to my mornings. Whether slathered on warm toast, pancakes, or fresh-from-the-oven biscuits, it always brings a cozy, homemade feel to the table.
I first discovered this recipe during a chilly autumn morning when I was craving something comforting but simple. The combination of maple syrup and cranberries felt like the ultimate seasonal pairing, and when blended with butter, it created a smooth, velvety spread that was both luxurious and easy to make. Since then, it has become a staple in my kitchen, especially during the holiday season when I love sharing homemade treats with friends and family.
One of the best things about this butter is how incredibly versatile it is. You can spread it on breakfast classics like waffles and bagels, or even melt it over roasted vegetables for a slightly sweet and tangy glaze. And let’s not forget how stunning it looks—the deep red swirls mixed into the creamy butter make it just as visually appealing as it is delicious.
What’s in Maple Cranberry Butter?
Let’s take a look at the key ingredients that make this butter so irresistible:
Fresh Cranberries – These tart little berries bring a bright, bold flavor and a beautiful ruby-red color. Plus, they’re packed with antioxidants!
Maple Syrup – This natural sweetener adds depth and warmth to the butter. It enhances the cranberries’ tanginess and provides a subtle caramel-like flavor.
Unsalted Butter – The base of the spread! Using unsalted butter allows you to control the flavor balance perfectly. Softened butter blends smoothly with the cranberry mixture for a luscious texture.
Is Maple Cranberry Butter Good for You?
Absolutely! While it’s still a butter-based spread, the addition of cranberries brings a dose of antioxidants, and maple syrup is a natural alternative to refined sugars. Here’s why this spread is a great addition to your kitchen:
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Cranberries: These little berries are loaded with vitamins and antioxidants that support immune health.
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Maple Syrup: Unlike processed sugars, maple syrup contains minerals like manganese and zinc.
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Butter: When enjoyed in moderation, butter provides essential fats that help with nutrient absorption.
Of course, portion control is key, but when spread lightly over your favorite breakfast items, this butter adds just the right touch of flavor and richness.
Ingredients
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1 cup fresh cranberries
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1/2 cup maple syrup
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1/2 cup unsalted butter, softened
Servings: Varies (perfect for multiple uses!)
The beauty of this recipe is how simple and adaptable it is. Now that we’ve covered what makes this spread so special, let’s dive into how to make it!
How to Make Maple Cranberry Butter
Creating this delicious spread is incredibly easy, and it only takes a few steps. Here’s how you can make your own batch of Maple Cranberry Butter at home:
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Cook the Cranberries – In a saucepan over medium heat, combine the fresh cranberries and maple syrup. Let them cook, stirring occasionally, until the cranberries start to burst and the mixture thickens. This should take about 10 minutes. The heat helps release the cranberries’ natural pectin, giving the mixture a jam-like consistency.
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Cool the Mixture – Once the cranberries have softened and blended with the maple syrup, remove the saucepan from heat. Let the mixture cool slightly before moving on to the next step. You don’t want it to be too hot when adding it to the butter, as that can cause the butter to melt too much.
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Beat the Butter – In a mixing bowl, beat the softened butter using a hand mixer or a stand mixer. This step ensures the butter becomes creamy and light, making it easier to blend with the cranberries.
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Combine Everything – Add the cooled cranberry mixture to the whipped butter. Beat on medium speed until everything is well combined, creating a smooth and evenly blended spread. If you prefer a chunkier texture, you can mix it in by hand instead of using a mixer.
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Store and Chill – Transfer the Maple Cranberry Butter to a jar or airtight container. Refrigerate until you’re ready to use it. The butter will firm up slightly in the fridge, making it easier to spread.
Sweet Tips and Fun Variations
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Make it Spiced! Add a pinch of cinnamon or nutmeg while cooking the cranberries for a warm, spiced flavor.
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Add Orange Zest for a citrusy twist that brightens up the flavor.
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Use Different Sweeteners – If you don’t have maple syrup, try honey or agave nectar for a different kind of sweetness.
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Make it Dairy-Free – Swap butter for a plant-based alternative like coconut butter for a vegan-friendly version.
This butter is perfect for spreading on toast, English muffins, or warm scones. You can even use it as a topping for pancakes or waffles to add a festive touch to your breakfast. However you choose to enjoy it, this homemade spread is sure to become a favorite in your kitchen!
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Maple Cranberry Butter
- Total Time: 15 minutes
Description
Maple Cranberry Butter is a deliciously sweet and tangy spread that’s perfect for toast, pancakes, or even warm biscuits. Made with fresh cranberries, rich butter, and pure maple syrup, this homemade butter is an easy way to add festive flavor to your meals.
Ingredients
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1 cup fresh cranberries
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1/2 cup maple syrup
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1/2 cup unsalted butter, softened
Instructions
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In a saucepan over medium heat, combine the cranberries and maple syrup.
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Cook, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes).
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Remove from heat and let it cool slightly.
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In a mixing bowl, beat the softened butter until creamy.
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Add the cranberry mixture to the butter and beat until well combined and smooth.
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Transfer the Maple Cranberry Butter to a jar and refrigerate until ready to use.
Notes
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Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
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Swap maple syrup with honey for a slightly different sweetness.
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Store in the refrigerator for up to one week or freeze in portions for longer storage.
- Cook Time: 15 minutes
Frequently Asked Questions
1. How long does Maple Cranberry Butter last?
Maple Cranberry Butter can be stored in an airtight container in the refrigerator for up to one week. If you want to keep it longer, consider freezing it in small portions and thawing as needed.
2. Can I use dried cranberries instead of fresh?
Fresh cranberries work best because they provide a natural tartness and thickening effect when cooked. However, if you only have dried cranberries, you can soak them in hot water for about 10 minutes before cooking. Keep in mind that the texture and flavor will be slightly different.
3. Can I use salted butter instead of unsalted?
Yes, but be aware that salted butter will slightly change the taste. If you prefer a balanced sweetness, start with unsalted butter and add a tiny pinch of salt if needed.
4. What are the best ways to serve Maple Cranberry Butter?
This butter pairs beautifully with:
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Toast, bagels, and English muffins for a flavorful breakfast spread.
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Pancakes, waffles, and crepes to add a sweet-tart contrast.
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Warm biscuits or cornbread for a deliciously buttery finish.
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Baked sweet potatoes for an extra layer of richness.