Cranberry butter

cranberries (10 cups),
cranberry juice (1 1/2 cups),
maple syrup (1 1/2 cups)
a bit of ground allspice (1/2 tsp).

Cook the cranberries and juice over medium low heat (on the stove) until the cranberries are soft, about 30 minutes.

Cool the mixture and then puree it in a blender or food processor. It should be very smooth with no chunks.

Put puree into crock pot and add the maple syrup and allspice. Cook on low heat, stirring often, until the butter has thickened, about 30 minutes.

Spoon butter into canning jars and water bath process for 10 minutes

Makes 8 8oz jars