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!

• Ready In: 40 mins
• Yields: 1 3/4 cups

Ingredients

• 1⁄2 cup water
• 1 (12 ounce) bag fresh cranberries
• 1⁄2 cup maple syrup
• 6  tablespoons brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla extract

Directions

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.