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    You are in: Home / Recipes / Small-Batch Cranberry Maple Butter (Canning) Recipe
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    Small-Batch Cranberry Maple Butter (Canning)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Zeldaz's Note:

    Thick and deep red, this makes a great topping for pancakes or ice cream, as well as a fat replacement in muffins, according to "The Complete Book of Small-Batch Preservation". You can make this with frozen or fresh cranberries.

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    Units: US | Metric


    1. 1
      Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
    2. 2
      Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
    3. 3
      Ladle into hot jars and process in a boiling water bath for 10 minutes.

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    Nutritional Facts for Small-Batch Cranberry Maple Butter (Canning)

    Serving Size: 1 (850 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 383.7
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 14.9 mg
    Total Carbohydrate 99.7 g
    Dietary Fiber 9.2 g
    Sugars 78.6 g
    Protein 0.9 g

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