Easy Cranberry Butter

cranberry

Are you good at multi-tasking? I like to think that I am, but the truth is whenever I try to put too many things on my plate I end up shutting down and getting nothing done at all. Sound familiar to anyone else? That’s exactly what has happened to me the last week which is why I’ve been a bit MIA. The truth is I have so many posts that I’ve been ready to share so it will take some calm focused energy on my part to get them all to you by Thanksgiving!

This is a simple recipe that doesn’t warrant much besides a simple description. It’ s a smooth cranberry “butter” which is really just like a spread that can be used for almost anything this time of year. I loved this on a piece of toast, but wouldn’t it be delicious on these Pumpkin Biscuits? Or maybe Thanksgiving leftovers sandwich? I actually like the texture so much more than traditional cranberry sauce since it’s so smooth and creamy. Luckily it’s one of the things that I can make ahead of time to get ready for hosting Thanksgiving.

cranberry2

A few months ago I was given a Blendtech Blender to review, and though I’ve been using it almost daily for smoothies, I’ve been waiting for the right recipe to make in it that I could share with you here. I puréed the cranberry butter in here and like always it didn’t cease to amaze me. In only seconds that machine seems to be able to make anything I throw in there smooth as can be. I chose to leave some texture in there, but you can make it as velvet-y and dreamy as you’d like.

I have a couple more wonderful Thanksgiving-themed recipes are right around the corner- stay tuned!! :)

Easy Cranberry Butter

Ingredients

  • 2 cups fresh cranberries
  • 1/2 cup apple cider
  • 1/4 cup maple syrup, honey or sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small saucepan over medium heat, combine the cranberries, apple cider and sugar. Cook until cranberries begin to burst, stirring frequently.
  2. Add vanilla and continue to cook for 5-10 minutes more, until sauce begins to thicken and reduce. Use it as is, or pureé in a blender to get a smoother texture.

Notes

*serve on toast, biscuits, turkey, or a Thanksgiving leftover sandwich!

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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24 Comments

  1. Such a bright color, perfectly in theme with the Holiday season! I can’t wait to make this and have it spread on toasted bread for breakfast or as a mid-afternoon snack! Simply delicious!

    xo, Elisa

  2. This looks so good and so pretty, Audra! I just made some apple-pear butter over the weekend. I was surprised by how simple these fruit butters are to make!

  3. I think this needs to replace cranberry relish on my table. I’m going to make this today! :)

  4. Multi-tasking results in me getting side tracked and overwhelmed. I like to accomplish one thing at a time. You should see my kitchen when I try to multi-task. It’s a disaster. This butter looks so velvety smooth. Pinning.

  5. I hear you! :) I’ve had loads of autumnal recipes ready for my own blog but just haven’t gotten around to posting them! #bloggerprobs :P

  6. This is such a creative way to use cranberries! Coming from a person who is not a big fan of them, this would actually be a way I would enjoy them! Looks delicious!

  7. This looks so fabulously rich and creamy, yet tart and bright. It’d be PERFECT on some Thanksgiving leftover sandwiches, like you said, or to go with your Thanksgiving dinner rolls in lieu of the traditional stuff. Know anyone who still likes theirs in the shape of a can? Yyyeah.

  8. I’m the same way – when my plate gets too full, I don’t get anything done. Hope things slow down for you soon! I love this cranberry butter – such a gorgeous color and so easy. I would spread it on everything :)

  9. SE in Oregon says:

    This looks wonderful. Thinking of making some for Christmas gifts. Would you happen to know if it would freeze well?

    1. I think it would freeze just fine- I don’t have much canning experience but I think that would work well too :)

      1. SE in Oregon says:

        Thanks for your quick response. It is appreciated.

  10. Curious…did you make a batch each using maple syrup, honey and sugar? If so, preference?!

    1. Yes! I have tried it all ways and prefer maple syrup I think- though all really work well :)

  11. I just made this–AMAZING!!!!

    I didn’t have apple cider, so I improvised with unsweetened applesauce and water, then used the maple option, and stirred in vanilla bean paste at the end.

    So rich and delicious, but not too sweet nor too tart. I am so glad I saw this recipe!

    1. Apple sauce sounds like a perfect substitution in a pinch- so glad you liked it!

  12. What a lovely recipe and the color of that cranberry butter is beautiful. Nice for gifts and serving at holiday brunch etc. Thanks for sharing. ;)

  13. Hi Audra!

    I’ve never commented before, but I had to this time because I’ve now made this cranberry butter twice and both times it has turned out amazingly well! It was funny because I happened to buy some fresh cranberries and then had no idea what to do with them, and that was the very day you posted this. So I made it, and then when I saw you suggested they’d be great with the pumpkin scones/biscuits, I made those as well, and it was an awesome day.

    Thanks for all the great recipes and tips :-) I’ve made a bunch of your stuff and it’s always delicious!

    Happy holidays :-)
    -Nicole

    1. Thank you so much Nicole. I really appreciate you reading and taking the time to comment. :) Happy Holidays!

  14. Has anyone canned this and if so how long do you process and how long should it last?

  15. I know this is an old thread but I’m hoping someone can answer my question. Has anyone froze their final product? I see mention of freezing but I want to know how it turned out once thawed. I have mine all jarred up and dont want to have to eat it quickly lol.

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