Cranberry Maple Butter

Preserving Made Easy – Small Batches and Simple Techniques Makes 2 ½ cups

• Ready In: 40 mins
• Yields: 2 1/2 cups

Ingredients

• 1  lb cranberries
• 1⁄2 cup  apple juice
• 1⁄2 cup maple syrup
• 1⁄4 cup liquid honey
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon vanilla extract

Directions

1. Combine cranberries and apple juice in saucepan. Bring to boil over medium high heat, reduce heat, cover, and boil gently for 5 minutes or until cranberries pop, stirring frequently.
2. Remove from heat and puree mixture in food processor until smooth. Press through sieve and discard seeds.
3. Return to saucepan; add maple syrup, honey and cinnamon and boil gently, uncovered for 10 minutes or until thickened.
4. Remove from heat and stir in vanilla. Ladle into hot jars and process in hot water bath for 10 minutes.