- 10 cups fresh or frozen cranberries
- 2/3 cup apple juice
- 1/2 to 3/4 cup sugar
- 1 cup maple syrup
- 1/2 cup honey
- 1/2 teaspoon ground 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. Yield: 5 cups.
Reviews for Tart Cranberry Butter
Sort By :
"Agree with the 1st review--where is the butter? The name of this recipe is totally misleading. It's a spread or topping--not a butter. The name needs to be changed. Also thought the cranberries would be blended/chopped. etc. since it is used on bread."
"so where is the butter? this is a sauce or spread nothing to do with butter.thought it would be ground cranberries and butter and sugar"