1. Prepare the Cranberries: Rinse the cranberries and place them in a large heavy saucepan or pot (a Dutch oven works great for this).
2. Add Maple Syrup: Stir in the maple syrup until the cranberries are evenly coated.
3. Cook the Mixture: Bring the mixture to a boil over high heat. Reduce the heat slightly and let it boil for 5-10 minutes, stirring occasionally. The cranberries will pop open and soften, and the mixture will naturally thicken due to the pectin in the berries.
4. Blend the Mixture: Once the cranberries have softened and the mixture has thickened, remove it from heat. Let it cool slightly, then transfer it to a high-speed blender or food processor. Blend until completely smooth and silky.
5. Adjust Consistency: Check the consistency of the butter. If it’s too runny, return the mixture to the saucepan and cook it further until it reaches the desired thickness. Keep in mind it will thicken more as it cools.
6. Jar the Butter: Spoon the finished butter into clean jars, let it cool, then cap and refrigerate. The butter will keep for up to 3 weeks to a month.

For Canning:

1. Sterilize Jars: Pour the hot butter into hot sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and secure the lids tightly.
2. Process the Jars: Process the jars in a boiling water bath for 10 minutes, adjusting the time for higher altitudes. After processing, remove the canner from heat, take off the lid, and let the jars sit for 5 minutes before removing them.
3. Cool and Check the Seals: Allow the jars to cool for 12-24 hours. Press the center of the lids; they shouldn’t flex if properly sealed.