Cran-Orange Maple Butter

 

Flavored with fresh cranberries and hints of orange, maple and cinnamon, this deliciously sweet and tart whipped butter makes an extra special breakfast condiment for spreading on low carb scones, muffins, pancakes and waffles, or serve it at dinner time as a festive and complementary side with plain low carb breads or buns.

 
 
CRANBERRY BUTTER - watermarked.jpg

Ingredients

½ C. fresh cranberries

2 T. maple syrup, sugar free (I use Mrs. Butterworth’s®)

1 C. (2 sticks) unsalted butter, softened

2 T. Swerve® erythritol confectioners sugar

2 tsp. dried orange peel 

2 pinches salt

¼ tsp. cinnamon, optional

Directions

  1. Place cranberries in a food processor and process into relish.

  2. To a large mixing bowl, add cranberry relish and maple syrup. Stir and set aside 20 minutes. (This will soften the cranberries and infuse them with maple flavor.)

  3. Add remaining ingredients to cranberry relish. Using electric beaters, beat butter mixture until fluffy and whipped (about 45 seconds or so.)

  4. Keep refrigerated in a covered container until ready to use. Remove 15 minutes before serving to soften butter for easier spreading.

Servings: 20 (1 T. serving size)

TIP

Fresh cranberries freeze nicely in the freezer for 10 -12 months.  Store in an airtight container or plastic freezer bag.

Nutrition Info (per serving)

Calories – 83

Fat – 9 g

Protein – 0 g

Carbs – > 1 g

Fiber – 0 g

Net carbs – >1 g

Nutrition has been calculated using the MyFitnessPal recipe calculator.

CondimentsJaneva EickhoffComment