Easy Maple Cranberry Butter and Cookies.
Cranberries are both sweet and tart in its' flavor profile. Maple syrup is a complex flavor known for its' hints of caramel and vanilla. Pairing these two ingredients creates a dynamic layer of flavors on the tastebuds. Now imagine making quick and simple butter with minimal ingredients creating a burst of possibilities to your palette? The ability to easily execute both a maple syrup butter and Cranberry Maple Butter, which is sweet condensed jelly. That's precisely the experience I want to bring you as a Culinary artist. And in such, I made a few tweaks, like adding Mexican vanilla beans and a Mexican vanilla blend that offered a rich and dark undertone of spicy and smokey to the recipe. Another fun fact, the vanilla with a pinch of salt balances the sweetness from the dried cranberries and bold vanilla aromatics to our creamy Maple Butter. As a chef and private baker, I wanted to develop a recipe that highlighted these ingredients in one bite. I created breakfast cookie scones similar to the density of a cake with all the pleasantries of a cookie. These delightful kinds of butter go well not only in cookies but in a diverse amount of baking recipes as a spread for a sweet enhancement even over savory dishes; muffins, cookies, crackers, toast, waffles, turkey sandwiches, and even crapes. The possibilities and recipes are endless.
Servings: 24 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
    Cranberry Maple Butter
  • 1/2 cup water
  • 1 1/2 cup cranberries; fresh or frozen (or; 50 % less sugar dried cranberries.)
  • 1/2 cup maple syrup (not to be confused with pancake syrup.)
  • 6 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla (any brand is fine.)
    • Easy Maple Butter
  • 1/4 cup soft butter (roomed temperature butter. unsalted or salted is fine.)
  • 1/4 cup maple syrup (not to be confused with pancake syrup.)
    • Cranberry Oatmeal Maple Cookies
  • 2/3 cup maple butter
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 cup old-fashioned rolled oats
  • 1 1/2 cup flour (unbleached all-purpose flour.)
  • tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup dried cranberries
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground clove
  • cup white chocolate chips
  • 3 tbsp orange zest (medium orange)
  • cup pistachios (unshelled, and chopped. salted our unsalted is fine.)
Instructions
    Cranberry Maple Butter
  1. In a large saucepan, combine the frozen or fresh cranberries in water. Bring to a boil and let simmer on reduced heat for about 5 minutes. For dried cranberries, about 5 - 10 minutes.
  2. In a food processor or blender, process the cranberry mixture until it is smooth.
  3. Stir syrup, sugar, and cinnamon in cranberry mixture bring to a boil. Then, reduce heat, and let the uncovered mixture simmer until it thickens; 25 minutes. Frequently stir the mix to avoid burning.
  4. After turning off the heat, stir in vanilla and let cool., store for up to two months.
    5. Easy Maple Butter
  5. In a food processor or mixer, whip butter until it is creamy in texture.
  6. Slowly add maple syrup and whip until the syrup and butter blend and become smooth.
    7. Cranberry Oatmeal Maple Cookies
  7. Preheat the oven to 375 degrees Fahrenheit.
  8. With an electric mixer in a medium bowl or food processor, pulse all ingredients; oats, flour, baking soda, soften maple butter, brown sugar, ground cinnamon, ground nutmeg, and ground clove.
  9. Use a spatula or wooden spoon to mix in the white chocolate chip cookies, vanilla, and orange zest.