Cranberry Maple Spread No Butter Recipes

CRANBERRY BUTTER

Steps:

• Zest the two oranges into the Instant Pot.
• Squeeze the juice of both oranges into a glass measuring cup. Mine produced about 2/3 cup of orange juice. Fill with water to reach 1 cup of liquid. (So if your oranges produce 1/2 cup of juice then you will need 1/2 cup water added).
• Pour the water, cranberries and the brown sugar into the Instant Pot. Stir together to mix.
• Set the Instant Pot to High Pressure for 10 minutes. Let the Instant Pot cool completely or after ten minutes use the quick release function to release the built up steam.
• Puree the cranberry-orange mixture in a Vitamix or other high speed blender. Pour into glass mason jars or other containers.
• Cool in the refrigerator until ready to serve.

QUICK CRANBERRY BUTTER

Steps:

• Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
• Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.

CRANBERRY MAPLE SPREAD (NO BUTTER)

Steps:

• 1. 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.
• 2. 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.

MAPLE CRANBERRY BUTTER IN 15 MINUTES!

Steps:

• Rinse the cranberries and put them in a large heavy saucepan or pot. A Dutch oven works well.
• Stir in the maple syrup.
• Bring the mixture up to a boil over high heat, then turn the heat down a bit and boil the berries for about 5-10 minutes, until they pop open, soften, and the mixture starts to thicken from the natural pectin in the berries. Stir occasionally so nothing sticks to the bottom of the pan. Note: watch out for those popping berries, they can spit and the mixture is hot.
• Let the cranberry sauce cool a little bit and then transfer to a high speed blender like a Vitamix, or a full sized food processor.
• Process until completely smooth and silky. Note: if your mixture is still hot, take care to cover the top of your machine with a dishcloth to prevent any of the hot mixture erupting.
• At this point my butter was thick and spreadable. If yours is a little looser, you can put it back in your cleaned out saucepan and cook down a little further until it is as thick as you like it. Remember fruit butter thickens further as it chills in the refrigerator.
• Spoon the finished cranberry butter into clean jars, let cool, and then cap and refrigerate for up to 3 weeks to a month.
• To can your butter, pour hot butter into hot sterilized jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process for 10 minutes in a boiling water bath. (Adjust process times for high altitudes.) Remove canner from heat and remove canner lid. Wait five minutes before removing jars. Let cool 12-24 hours. Check lids for seal, they should not flex when you press in the center.

CRANBERRY-MAPLE BUTTER

Steps:

• 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.