Vanilla Bean and Fresh Cranberry Butter
Rich vanilla beans and local honey adds a sweetness to these tart little berries, which is just perfect for fall. Enjoy with some plain yogurt, in your morning oatmeal, on toast, or atop some fresh pumpkin waffles.
Servings: 2 jars
Calories: 20kcal
Ingredients
- 1 bag cranberries about 3 cups
- ¼ cup honey
- 1 tablespoon vanilla bean paste
Instructions
- Add all ingredients to a small saucepan on medium heat. While continuously stirring, bring to a bubbling simmer and reduce heat to low
- Continue to cook on low until the cranberries have completely broken down, and the mixture resembles a thick jam/butter. This should take about half an hour. Be sure to regularly stir or the honey can stick to the bottom and burn
- One desired consistency is reached, remove from heat and allow to cool. Transfer into glass jars with lids. Store in the fridge for up to 3 weeks, or in the freezer for a couple of months
Notes
Store in the fridge in an airtight container for about 3 weeks.
Can be stored in the freezer for about 3 months in an airtight container.
Nutrition
Calories: 20kcal | Carbohydrates: 4.9g | Fiber: 0.3g | Sugar: 4.3g