Rinse the cranberries and place them in a large heavy saucepan or pot. A Dutch oven works great for this .

Stir in the maple syrup until the cranberries are evenly coated .

Bring the mixture to a boil over high heat. Reduce the heat slightly and let the berries boil for 5-10 minutes until they pop open, soften, and the mixture thickens naturally from the pectin in the berries. Stir occasionally to prevent sticking, and be cautious of hot splatters .

Allow the cranberry mixture to cool slightly, then transfer it to a high-speed blender or food processor. Blend until completely smooth and silky. If the mixture is hot, cover the blender lid with a dishcloth to avoid spills .

Check the consistency. If it’s not thick enough, return it to the cleaned saucepan and cook further until it reaches your preferred thickness. Remember, it will thicken more as it chills .

Spoon the finished butter into clean jars, let it cool, then cap and refrigerate. It will keep for up to 3 weeks to a month .

For Canning:

Pour the hot butter into hot sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and secure the lids tightly .

Process the jars in a boiling water bath for 10 minutes, adjusting the time for higher altitudes. Remove the canner from heat, take off the lid, and let the jars sit for 5 minutes before removing them .

Allow the jars to cool for 12-24 hours. Check the seals—press the center of the lids; they shouldn’t flex if properly sealed