Cranberry Butter

1. 1

   In a large stainless steel or enamel kettle, combine cranberries and juice; cook until cranberries have popped and are soft, about 20 minutes.

2. 2

   Puree cranberries in a food processor. Return cranberries to kettle.

3. 3

   Add maple syrup, honey and cinnamon; cook until thick, 10 to 15 minutes.

4. 4

   Spoon into clean hot half-pint jars, leaving 1/2-inch headspace; seal.

5. 5

   Process for 10 minutes in a simmering water bath.

6. 6

   Makes six half-pint jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.