Cranberry-Maple Butter

Yield: 1 3/4 cups (serving size: 1 tablespoon)

Ingredients

• 1/2  cup  water
• 1  (12-ounce) bag fresh or frozen cranberries
• 1/2  cup  maple syrup
• 6  tablespoons  brown sugar
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  vanilla extract

Preparation

Combine the water and cranberries in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer for 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor, and process until smooth.

Combine cranberry mixture, maple syrup, sugar, and cinnamon in pan; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store in an airtight container in the refrigerator up to 2 months.

Nutritional Information

Calories:

25 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.0g

Carbohydrate:

6.3g

Fiber:

0.1g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

1mg

Calcium:

4mg