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
- 1 bag cranberries about 3 cups
- ¼ cup honey
- 1 tablespoon vanilla bean paste
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
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.
Calories: 20kcal | Carbohydrates: 4.9g | Fiber: 0.3g | Sugar: 4.3g