Whipped Cranberry Butter

This tart and sweet Whipped Cranberry Butter is a simple condiment that adds a punch of flavor. I love it on raisin bread, but you can use it on waffles, pancakes, toast, cornbread, or anything else you desire!

Whipped Cranberry Butter | The Worktop

There are two kinds of people in this world: those that like a chocolate sweet and those that like a fruity sweet. I’m of the former and my husband the latter. So when I was at the table last week happily eating my slice of toast with the Chestnut Chocolate Spread, Jonathan asked whether there was anything special for him.

Whipped Cranberry Butter | The Worktop

Fortunately (and conveniently), there were cranberries in the fridge. I had just made some cranberry sauce the night before, and had leftover cranberries waiting to be used up. So I whipped up a fresh batch of this Whipped Cranberry Butter just for him. My friends always tell me that I spoil Jonathan too much. Now as I’m writing this post, I see their point.

Whipped Cranberry Butter | The Worktop

For those who prefer a slightly more tart, fruity sweetness to their spreads, this is a good alternative to the Chestnut Chocolate Spread I most recently posted. It’s delicious spread on a simple raisin bread, or you can pair it with waffles, pancakes, toast, cornbread, or anything else you desire. If you have any leftover cranberries in the fridge from Christmas, here’s a recipe to help you use them up!

Whipped Cranberry Butter | The Worktop

5.0 from 1 reviews
Whipped Cranberry Butter
 
Prep time
Cook time
Total time
 
This tart and sweet Whipped Cranberry Butter is a simple condiment that adds a punch of flavor.
Author:
Serves: 2 small jars
Ingredients
  • 1½ cups (150 grams) fresh cranberries
  • ¼ cup (75 grams) honey
  • zest from ½ an orange
  • 1 cup (226 grams) butter, at room temperature
Instructions
  1. In a small saucepan over medium heat, cook the cranberries, honey and orange zest for about 8-10 minutes, until the cranberries are softened. All the cranberries will have "popped" open. Remove from heat and allow to cool to room temperature.
  2. In a large bowl, using a hand mixer on medium speed, whip the butter for about 1 minute to loosen it. Add in the cooled cranberry mixture and whip for another 5-7 minutes, until well combined.
  3. Use immediately, or scrape into a jar and store in the refrigerator.

 

Comments

  1. This looks too perfect; I love that color and cranberries need love beyond Thanksgiving, if you ask me.

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