Ingredients
2 1/2 lb. cranberries
2/3 c. apple juice
1 c. maple syrup
1/2 c. honey
1 tsp. ground cinnamon
Method
Sources
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dataset
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a large stainless steel or enamel kettle, combine cranberries and juice; cook until cranberries have popped and are soft, about 20 minutes. Puree cranberries in a food processor. Return cranberries to kettle. Add maple syrup, honey and cinnamon; cook until thick, 10 to 15 minutes. Spoon into clean hot half-pint jars, leaving 1/2-inch headspace; seal. Process for 10 minutes in a simmering water bath. Makes six half-pint jars.