Maple Cranberry Butter in 15 minutes!

maple cranberry jam in a jar

Silky doesn’t even begin to describe this sweet tart cranberry butter, you’ll want to scoop it, spread it, slather it, dollop it, and definitely, definitely, lick the spoon. It’s a luscious cross between lemon curd and cranberry sauce that goes on everything from toast and biscuits to turkey sandwiches.

maple cranberry butter spread on a thick piece of toast

maple cranberry butter is instant gratification in the most delicious way

It’s possibly the most satisfying 15 minutes you’ll spend in your kitchen all season. Pull out a pot, a couple of ingredients (2 to be exact) and get those clean jars ready…you’ll be filling them in just minutes with the most cranberry-licious fruit spread. You’ll have plenty of time afterwards to dream about how you’ll use it…

maple cranberry butter with spoon

the 2 ingredients you’ll need for maple cranberry butter

  • cranberries (2 bags, or 24 ounces) you can use fresh or frozen berries for this fruit butter.
  • maple syrup ~ the real deal, of course. Maple syrup sweetens the tart butter without the need for refined sugars.
maple cranberry butter in jars with blender

helpful equipment

  • a large heavy saucepan or Dutch oven ~ a larger size with a broad base is useful because the cranberries will cook down quicker. A heavy bottom helps prevent the butter from scorching.
  • a high speed blender or food processor ~ a high speed blender is so powerful it turns the cooked cranberries into silky butter in no time. It’s one of the reasons I love my Vitamix blender so much. A food processor is not quite as powerful and so you may be left with a little bit more texture in your butter. In that case you can push it through a strainer if you like.
maple cranberry butter in a Vitamix blender

3 simple steps to make cranberry butter

  1. Rinse and place cranberries and maple syrup in a large heavy pan.
  2. Bring to a boil, and continue to boil, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5-10 minutes.
  3. Let cool slightly and then puree in a blender or food processor until silky.
a jar of cranberry butter with a loaf of bread

how you can use cranberry butter?

So now you’ve got this stunningly beautiful smoothy jammy cranberry butter and you’re wondering what to do with it? Here are just a few of the ways I’ve used it, but I’m sure you’ll come up with some creative ideas of your own.

spreading maple cranberry butter on toast

go ahead, buy that extra bag of cranberries!

maple cranberry jam in a jar
5 from 7 votes

Maple Cranberry Butter in 15 minutes!

Silky doesn't even begin to describe this sweet tart cranberry butter, you'll want to scoop it, spread it, slather it, dollop it, and definitely, definitely, lick the spoon. It's a luscious cross between lemon curd and cranberry sauce that goes on everything from toast and biscuits to turkey sandwiches.
Course condiment
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 cups
Calories 26kcal
Author Sue Moran


  • large saucepan
  • high speed blender or full sized food processor


  • 24 ounces fresh cranberries (that's two 12-ounce bags)
  • 1 cup pure maple syrup. You can substitute brown sugar if you like.


  • Rinse the cranberries and put them in a large heavy saucepan or pot. A Dutch oven works well.
    rinsed cranberries in a Dutch oven
  • Stir in the maple syrup.
    cranberries with 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.
    cooked cranberries for cranberry butter
  • 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.
    scraped out pan for cranberry butter
  • 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.
    blender with cranberry butter
  • 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.
    jars filled with cranberry butter
  • 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.

Cook’s notes

  • This is a tart jam. If you like lemon curd you will probably love this. If you prefer things a little sweeter you can fiddle with the amount of maple syrup, or simply substitute sugar. You can use up to 1 1/2 cups.
  • For another take on cranberry butter, see my Crock Pot Cranberry Butter recipe.
  • For a less tart version, see my Crock Pot Apple Cranberry Butter.


Serving: 1Tbsp | Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    November 22, 2021 at 11:57 am

    5 stars
    Although I don’t have a high speed blender, I decided to give this a try–and so GLAD I did! DELIGHTFUL! The immersion blender left it less smooth than yours, but still really wonderful. Had to exercise some serious self control to not just grab a spoon and sail right into that jar. Thank you!

  • Reply
    Deborah Hunt
    November 20, 2021 at 5:17 pm

    5 stars
    This is the easiest jam I have ever made and yes, I was licking the spoon. This would make great xmas gifts! Thanks for this great recipe!

  • Reply
    November 18, 2021 at 11:51 am

    Can you freeze this??

    • Reply
      Sue Moran
      November 18, 2021 at 12:27 pm

      Yes, it will freeze fine.

  • Reply
    November 14, 2021 at 3:25 pm

    5 stars
    Sensational! So easy! And good enough that I’ll be giving small jars to friends at Christmas. Since I live in Michigan, I get to use local maple syrup, which just makes it even better.

  • Reply
    November 13, 2021 at 6:26 pm

    5 stars
    Great recipe. It was wonderful on pancakes and toast. A keeper.

  • Reply
    November 7, 2021 at 1:45 pm

    5 stars
    Wow! This is delicious and so easy! I’ll be canning it for holidays gifts this year. Thanks for a delightful recipe!

  • Reply
    November 7, 2021 at 11:16 am

    Would this be too tart in a homemade pop tart? It sounds delicious and would love to make a baked gift with it.

    • Reply
      Sue Moran
      November 7, 2021 at 12:05 pm

      It’s tart, but pleasantly so, and I think it would make an epic pop tart!

  • Reply
    Ellen Easton
    November 2, 2021 at 3:43 am

    5 stars
    Sue, can this cranberry butter be prepared, refrigerated and then removed to be packed for shipping to be sent via UPS ground that would take two to three days and still be safe to consume?

    • Reply
      Sue Moran
      November 2, 2021 at 6:33 am

      Gosh Ellen, I really don’t know. If you canned it, then yes. I would do a little googling on that one. My guess is that it would be ok, but I can’t be sure, sorry.

  • Reply
    November 1, 2021 at 1:43 pm

    I’m wondering if a monk fruit maple syrup or monk fruit brown sugar would work.

    • Reply
      Sue Moran
      November 1, 2021 at 7:39 pm

      Yes, just about any sweetener will work.

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