Cranberry Butter

In a large stainless steel or enamel kettle, combine cranberries and juice and cook until cranberries have popped and are soft, about 20 min. Puree cranberries in a food processor. Put cranberries back into kettle and add maple syrup, honey, and cinnamon. Cook until thick, 10-15 min. Spoon into hot, scalded half-pint jars, leaving 1/2 inch headspace, and seal. Process for 5 min. in a boiling water bath. Yield: 6 half-pints