Comments on: Maple Cranberry Butter

By: ttfn300

ttfn300 — Sun, 07 Dec 2008 14:38:42 +0000

ooh, i did make this, and it was delish thanks for the recipe!

By: kellypea

kellypea — Sat, 15 Nov 2008 00:29:13 +0000

This sounds amazing. I’m thinking perfect for my little pre-Thanksgiving dinner tomorrow. Thanks for tweeting it!

By: ttfn300

ttfn300 — Tue, 04 Nov 2008 02:39:13 +0000

this sounds fantastic! might have to make it with the half bag of cranberries sitting in fridge!

By: Andrea

Andrea — Wed, 22 Oct 2008 22:47:46 +0000

Hi Laura! Great question. This recipe doesn’t have enough acid to make it safe for canning with the boiling water method. You could add vinegar or the juice of one orange, but it will change the consistency and would need to be cooked longer to reach the buttery stage. It’s a small batch, just 12 ounces, so to make it worthwhile for canning you would need to increase the amounts substantially. I hope this helps.

By: Laura

Laura — Wed, 22 Oct 2008 22:08:07 +0000

Andrea – Have you ever tried canning this recipe? I am looking for something new to can and give as gifts. This sounds outrageous – in a really great way!

Thanks in advance.

Laura

By: Susan from Food Blogga

Susan from Food Blogga — Fri, 30 Nov 2007 22:26:31 +0000

I am definitely making this, Andrea. I have a 3-pound bag of cranberries in the fridge and a brand new jug of maple syrup calling my name. Thanks for the delicious idea.

By: Cris

Cris — Fri, 23 Nov 2007 17:29:25 +0000

Oh Andrea, that’s one thing we can’t never get here… cranberries… only cranberry juice!

By: peabody

peabody — Wed, 21 Nov 2007 23:27:19 +0000

That would go great on a turkey sandwich.

By: Rosa

Rosa — Wed, 21 Nov 2007 09:40:21 +0000

That’s a great recipe! Marple syrup and cranberries, what a awesome combination!

Cheers,

Rosa