Cranberry Maple Butter



1 (12 oz) bag fresh cranberries


½ C water


½ C pure maple syrup


½ t coriander


1/8 t cardamom


½ t vanilla


6 T raw sugar (optional)




Simmer berries and water in small saucepan until they pop.


Blend until smooth.


Add rest of ingredients except vanilla, and simmer for 25 min until thick.


Stir frequently.


Stir in vanilla and cool.


Keeps for up to 2 months in refrigerator.

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