Rinse 2 cups of fresh cranberries thoroughly, sorting through them to remove any stems or mushy berries. Place the cleaned cranberries in a large heavy saucepan.

Add 1 cup of pure maple syrup to the saucepan with the cranberries, stirring gently to combine. Turn the heat to medium-high and bring the mixture to a boil.

Allow the mixture to simmer for 5-10 minutes, stirring occasionally, until the cranberries start popping and collapsing.

Once cooked down, remove the saucepan from the heat and let it cool for about 10 minutes. Transfer to a blender or food processor and blend until completely smooth.

If you'd like a thicker Maple Cranberry Butter, pour the mixture back into the saucepan and cook over low heat for an additional 5 minutes, stirring frequently.

Spoon the freshly made Maple Cranberry Butter into sterilized jars, leaving some space at the top, and let cool to room temperature before sealing.