Recipe from an old magazine clipping. This cranberry butter stores in the refrigerator up to 2 months in an air-tight container. No butter in this recipe!
serves1 3/4 cups
prep time10 Min
cook time30 Min
12-oz. bag fresh cranberries
How To Make
Combine the water and cranberries in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer for 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor, and process until smooth.
Combine cranberry mixture, maple syrup, sugar, and cinnamon in pan; bring to a boil. Reduce heat ; simmer, uncovered 25 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store in refrigerator up to 2 months.
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