Cranberry Maple Butter

Shoutout to Jen, who requested this recipe by Artis Mewis of Cambridge, Wisconsin.

Ingredients
1 cup water
3 cups fresh or frozen cranberries
1/2 cup maple syrup
6 tablespoons brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Makes 1 3/4 cups

Combine water and cranberries in a large saucepan or Dutch oven. Bring to a boil, cover, reduce heat and simmer for 5 minutes or until cranberries pop. Place cranberry mixture in a blender or food processor and process until smooth.

Combine cranberry mixture, maple syrup, brown sugar and cinnamon in pan. Bring to a boil. Reduce heat; simmer uncovered for 25 minutes or until mixture is thick. Stir in vanilla extract. Cool.

Store in an airtight container in the refrigerator up to 2 months.