You know what I love most about blogging? That just because I do it from my home office doesn’t mean that I’m blogging in a bubble. I love that I can join up with, work together & even meet in person & grow true relationships with others out there doing what I do. I love that I have this group of friends that know what a blogger life is like & they are TRUE friends. I can’t even express just how grateful I am for all of you in my life – making me smile each & every day with your cheers & encouragement & support. I love you all! A perfect example of that friendship- a group of us have joined together today to bring you a Merry Berry Holiday Hop. That’s right – berry themed recipes to keep you busy in the kitchen this holiday. I created this delicious Cranberry Butter to join in the fun. It’s something fun for us all & pushes my creativity each & every time.
I love making butters & jams & jellies. I can’t figure out why (& I know I say this every time I share a new jam recipe) but there is something so gratifying about making your own spread. I also think that receiving a jar of some homemade version just tastes SO MUCH BETTER than anything else out there. It’s like a little jar of love.
I have a lot of berries stockpiled away in the freezer from summer. Since I haven’t bought jam for the kids in several years – I always make sure I have enough on hand to last through the cold months when I can’t use fresh. But this time I couldn’t resist the urge to make some cranberry butter. I don’t often play with cranberries when in the kitchen so I am super excited about this recipe. It makes such a nice holiday gift too.
More Great Cranberry Recipes
- Cranberry Orange Mimosa
- Cranberry BBQ Meatballs
- Crockpot Cranberry Cider
- Apple Cranberry Spritzer
- Easy Cranberry Sauce Recipe
- Turkey Cranberry Sliders
- Quick Cranberry Bread
- Cranberry Cinnamon Roll Loaf
- Pumpkin Cranberry Granola
- Cranberry Oatmeal Chocolate Chip Cookies
- Sparkling Cranberries
Cranberry Butter {Merry Berry Christmas}
Ingredients
- 1 cup cranberries fresh or frozen
- 1 cup granulated sugar
- 1/8 cup water
Instructions
- Place all of the ingredients into a small-medium saucepan.
- Cook over medium heat until the cranberries start to pop & become soft - stirring frequently.
- Remove from the heat & CAREFULLY use an immersion blender (gently pulsing) to blend the cranberry mixture until smooth. You can also carefully transfer the mixture to a blender, blend and then return to the saucepan for the rest of the cooking process. (use common sense - if it is splattering the hot mixture from the blender, go slowly or carefully transfer to a container that allows for easier blending)
- Return the blended mixture to the stovetop, continuing to heat over medium and allow the mixture to thicken for several minutes - stirring frequently.
- The cranberry butter is ready when it coats the back of a spoon.
- Transfer to sterile jars and allow it to cool completely on the counter before refrigerating.
- Store in the refrigerator. Freeze whatever you won't use within 10 days. You might want to keep the frozen portion in freezer-safe containers.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Don’t miss all the other FABULOUS berry recipes being shared by all my bloggy friends!
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Want more great food gift ideas?
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Tamar says
One of the many reasons I love blogging too!
This sounds so delicious!
Karyn says
Honestly, cranberries are a whole new world to me. I just wanted the goop in a can. This looks great! Pinned!
Victoria Jacobs says
Any experience with canning and freezing rather than a water bath? I have left over cranberries in the freezer but it is just too hot to use the waterbath.
Gina Kleinworth says
Freezing works fine in a freezer-safe container.
Ginny says
How many small jars does this make?
Gina Kleinworth says
I suppose that depends on the size of the jars. Those 2 jars you see there in the post are 8 ounces each- and if I remember correctly, I had 3 of them. I’m sorry, it has been a really long time since I made this one.
Lizabeth says
The jars in the photo are actually 4-oz jars.
And for those that asked, yes, it’s fine for water both processing, but the amount it makes is so small, it’s easier to store it in the refrigerator, since it only makes a cup or so of finished spread.
Melissa Perry says
Can the Cranberry Butter go in a hot water bath?
Gina Kleinworth says
I have never tried canning this for storage. I’m not sure how well that would work. I’m sorry.
Lizabeth says
Yes, it’s fine for water both processing, but the amount this recipe makes is so small, it’s easier to store it in the refrigerator, since it only makes a cup or so of finished spread.
I’ve been making a similar spread for 12 years or more. I use a full bag of cranberries, 1 3/4 cups sugar, 1/2 cup of frozen apple juice concentrate instead of water. I can it in 8-oz widemouth jars and process them in a water bath. I usually get two full jars, and a little extra for immediate use. (It’s delicious with cream cheese on bagels or toasted English muffins.)