It just wouldn’t be the Holiday season if I didn’t post a few cranberry recipes. This year I am going with a condiment theme. Earlier this week I posted a savory recipe for cranberry mustard. Today I am going with a sweet application and giving you a recipe for cranberry butter. This isn’t cranberry sauce mixed with a stick of butter. It is a combination of cranberries and maple syrup that is cooked low and slow then pureed to a smooth, concentrated, sweet and tangy spread.
I use this spread on toast, in yogurt, on ice cream, on waffles and pancakes, in a lovely salad dressing and on a spoon while standing in front of the fridge. It is just that good. Head on over to Christina Lanes’ awesome blog, Dessert for Two for the recipe.
Note: I cut the recipe in half and got 4 four ounce jars of cranberry butter.
A Cuppa And Conversation 