Recipe - Cranberry Maple Butter

One half cup Water
12 ounce Cranberries; fresh or frozen
One half cup Maple syrup
6 tablespoon Brown sugar
One half teaspoon Ground cinnamon
One half teaspoon Vanilla extract

Combine the water & cranberries in a large saucepan. Bring to a boil;
cover, reduce heat & simmer for 5 minutes or until the berries pop. Process
the cranberry mixture until smooth.

Combine cranberry mixture with maple syrup, sugar & cinnamon & bring to a
boil. Reduce heat, simmer, uncovered, 25 minutes or until mixture is thick.
Stir frequently. Stir in vanilla. Cool & store in the refrigerator up to 2
months.

Yield: 1 Three fourths cups

Recipe by: Cooking Light 10/97

Posted to TNT Prodigy's Recipe Exchange Newsletter by JusNeedlin@aol.com
on Nov 21, 1997