If the thought of crisp, warm toast with melting butter and gooey, sweet jam makes your knees weak, (like it does mine!), this recipe is for you! Pure maple syrup and tangy, ruby-red cranberries whipped together with creamy, organic butter creates a decadent topping for scones, biscuits, or even your morning toast.
Maple Cranberry Butter
(A Grow. Cook. Eat. Share. original recipe)
1/2 cup salted, organic butter, room temperature
1/2 cup fresh or frozen cranberries
1/4 cup pure maple syrup
Sort and wash the cranberries.
Combine cranberries and maple syrup in a sauce pan over medium heat, and bring to a boil, stirring often.
Boil the mixture for several minutes, until cranberries have popped but have not completely broken down.
Allow cranberry mixture to cool (for approx. 10 min.), and then add to a large bowl with the room temperature butter.
Whip together, and serve, or store in a sealed container in the fridge.
Makes approximately one cup, or one 250 ml mason jar.