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.
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.
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.