Cranberry Butter

Yield: 4-6 Cups

4 lbs. fresh cranberries, cleaned and sorted

4 1/2 Cups Organic Cane Sugar

4 Cups water

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Unsalted Butter

1 Tablespoon Mulling Spices, Ground

1/2 Teaspoon Hawaiian Alaea Salt

Pinch Ground Pink Peppercorns

While cranberries are not grown in our local area, we always look forward to the day in November when the fresh berries arrive at our local market and we can start to create our special recipes to enjoy in the months ahead. And like our Apple Butter, this is one of our Signature recipes that we use as a condiment throughout the year.

Combine all ingredients in large saucepan. Simmer over medium heat until cranberries begin to “pop” open and foam forms on top of mixture. Skim off foam and process mixture through a food mill.

Return to pan and cook over low heat, stirring frequently to prevent scorching, for 1-2 hours until thickened and reduced by about 1/3. To test for doneness, insert spoon into mixture. Cranberry butter is done when it coats the back of the spoon without running off.

Let cool completely, then divide into 1 cup portions. Freeze what you aren’t going to use immediately. It makes a great treat months later when fresh cranberries have become a distant culinary memory.