Maple Cranberry Spread This delightful spread combines the tartness of fresh cranberries with the sweetness of maple syrup, creating a perfect topping for toast, pancakes, or even as a filling for pastries. Ingredients: - 24 ounces fresh cranberries (two 12-ounce bags) - 1 cup pure maple syrup or substitute with brown sugar Instructions: 1. Rinse the cranberries and place them in a large heavy saucepan or pot, such as a Dutch oven. 2. Stir in the maple syrup. 3. Bring the mixture to a boil over high heat, then reduce the heat slightly and let the berries boil for 5 to 10 minutes, until they pop open, soften, and the mixture thickens from the natural pectin in the berries. Stir occasionally to prevent sticking, being cautious of any splattering. 4. Allow the mixture to cool slightly before transferring it to a high-speed blender or a full-sized food processor. 5. Process until smooth and silky, covering the top with a dishcloth if the mixture is still hot, to avoid splashes. 6. The spread should be thick and spreadable. If its too loose, return it to a cleaned saucepan and cook a little longer until it reaches the desired thickness, keeping in mind it will thicken further in the fridge. 7. Spoon the finished cranberry spread into clean jars, allow it to cool, then cap and refrigerate for up to 3 weeks to a month. To can your spread: - Pour hot spread into hot sterilized jars, leaving 1-inch headspace. Wipe the jar rims and adjust the lids. Process for 10 minutes in a boiling water bath, adjusting for high altitudes. - Remove the canner from heat and wait 5 minutes before taking out the jars. Let them cool for 12 to 24 hours and check that the lids are sealed; they should not flex when pressed in the center.