Cranberry maple butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 12 | ounces | Cranberries; fresh or frozen |
| ½ | cup | Maple syrup |
| 6 | tablespoons | Brown sugar |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Vanilla extract |
Directions
Combine the water & cranberries in a large saucepan. Bring to a boil; cover, reduce heat & simmer for 5 minutes or until the berries pop. Process the cranberry mixture until smooth.
Combine cranberry mixture with maple syrup, sugar & cinnamon & bring to a boil. Reduce heat, simmer, uncovered, 25 minutes or until mixture is thick.
Stir frequently. Stir in vanilla. Cool & store in the refrigerator up to 2 months.
Yield: 1¾ cups
Recipe by: Cooking Light 10/97
Posted to TNT - Prodigy's Recipe Exchange Newsletter by JusNeedlin@...
on Nov 21, 1997
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