Cranberry Maple Butter
A cooking light recipe which stores in the refrigerator up to 2 months in an air-tight container. no butter in this recipe!!
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.
Ingredients
water, fresh cranberries, maple syrup, brown sugar, ground cinnamon, vanilla extract