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Maple Cranberry Butter

A creamy and flavorful spread that combines the delightful sweetness of maple syrup with the tartness of cranberries, perfect for toast, pancakes, and muffins.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Breakfast, Snack, Spread
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Butter
  • 1 cup unsalted butter, softened Make sure it's at room temperature for easy blending.
  • 1/2 cup maple syrup Adjust based on your preference for sweetness.
  • 1 cup fresh or frozen cranberries, chopped If using frozen, thaw slightly before chopping.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1/4 teaspoon salt Adjust to taste.

Method
 

Preparation
  1. In a large mixing bowl, combine the softened butter with the maple syrup. Use a hand mixer or stand mixer on medium speed to blend until smooth and creamy.
  2. Carefully fold in the chopped cranberries using a spatula to ensure even distribution without breaking them down too much.
  3. Add the vanilla extract and salt. Mix again until everything is well combined.
  4. Transfer the Maple Cranberry Butter to a clean jar or butter dish. Cover tightly and refrigerate for at least an hour before serving to let the flavors meld together.
  5. Once chilled, it’s ready to be slathered on your favorite bread, pancakes, or pastries.

Notes

Store in the refrigerator for up to two weeks or freeze for up to three months. Thaw overnight in the refrigerator or leave it at room temperature for a couple of hours before use.