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Cranberry Butter

By brent.weichel on
Ingredients
  • 12 oz Cranberries
  • 1 Cup Granulated Sugar
  • 1/2 Cup Water
  • 1/8 teaspoon Citric Acid
Instructions
  1. In a 3 quart pot, add the 1 cup of granulated sugar.
  2. In a food processor (or blender), add 1/2 cup of water and 12 oz of cranberries.
  3. Chop the cranberries with the blender, and then puree for 90 seconds.
  4. Add the contents of the food processor, or blender, to the 3 quart pot, mixing until the sugar has dissolved into the cranberry puree.
  5. Put the pot over low heat, and then heat the contents to 220° Fahrenheit; stirring occasionally.
  6. Remove from heat and let cool to less than 180° Fahrenheit.
  7. Place the contents of the pot in the food processor, or blender, and puree for 2 minutes.
  8. Pass the puree through a strainer into a large bowl.
  9. Transfer the contents of the bowl into a 16 oz Jar; then can the jar.

It’s at this point that I just eat the cranberry butter as is, but I need to save this jar for a cheesecake.

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