Best 4 Small Batch Cranberry Maple Butter Canning Recipes

MAPLE CRANBERRY BUTTER IN 15 MINUTES!

Steps:

• Rinse the cranberries and put them in a large heavy saucepan or pot. A Dutch oven works well.
• Stir in the maple syrup.
• Bring the mixture up to a boil over high heat, then turn the heat down a bit and boil the berries for about 5-10 minutes, until they pop open, soften, and the mixture starts to thicken from the natural pectin in the berries. Stir occasionally so nothing sticks to the bottom of the pan. Note: watch out for those popping berries, they can spit and the mixture is hot.
• Let the cranberry sauce cool a little bit and then transfer to a high speed blender like a Vitamix, or a full sized food processor.
• Process until completely smooth and silky. Note: if your mixture is still hot, take care to cover the top of your machine with a dishcloth to prevent any of the hot mixture erupting.
• At this point my butter was thick and spreadable. If yours is a little looser, you can put it back in your cleaned out saucepan and cook down a little further until it is as thick as you like it. Remember fruit butter thickens further as it chills in the refrigerator.
• Spoon the finished cranberry butter into clean jars, let cool, and then cap and refrigerate for up to 3 weeks to a month.
• To can your butter, pour hot butter into hot sterilized jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process for 10 minutes in a boiling water bath. (Adjust process times for high altitudes.) Remove canner from heat and remove canner lid. Wait five minutes before removing jars. Let cool 12-24 hours. Check lids for seal, they should not flex when you press in the center.

SMALL-BATCH CRANBERRY MAPLE BUTTER (CANNING)

Steps:

• Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
• Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
• Ladle into hot jars and process in a boiling water bath for 10 minutes.

SMALL-BATCH BLUEBERRY BUTTER

Steps:

• Combine all the ingredients in a heavy bottomed saucepot.
• Bring to a boil, then reduce the heat and simmer 1 hour, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
• The butter is done when it is thick and spreadable. Remove vanilla bean if using.
• Can in a water bath or spoon into clean jars and keep in the fridge up to 6 weeks.

SMALL-BATCH BRANDIED CRANBERRY CONSERVE (CANNING)

Steps:

• Finely chop orange, peel and all, in a food processor (remove nay seeds first). Combine with cinnamon stick, cloves, water and lemon juice in a medium non-reactive saucepan. Bring to a boil on medium-high heat, reduce heat, cover, and simmer gently for 10 minutes. Remove cinnamon and cloves.
• Add cranberries and sugar. Return to a boil, reduce heat, sand simmer, uncovered and stirring frequently, until berries pop and mixture forms a light gel, about 5 minutes. Remove from heat and cool slightly, then stir in brandy and almonds.
• Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.