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!
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.
This whipped cranberry butter is a sweet and tangy holiday condiment
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.
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.
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.
This is a delicious recipe to use up any leftover cranberries
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 Thanksgiving or Christmas, here's a recipe to help you use them up!
Also, if you are looking for a quick homemade hostess gift, or a easy recipe to bring to a holiday potluck this whipped cranberry butter will be a hit.
This whipped cranberry butter makes a beautiful homemade mason jar gift for the holidays
It looks beautiful in little mason jars, and it's super quick to make. Share the festive cheer!
Whipped Cranberry ButterPrint Recipe Save RecipeSaved!
- 1 ½ cups fresh cranberries (150 grams)
- ¼ cup honey (75 grams)
- zest from ½ an orange
- 1 cup unsalted butter (226 grams) - at room temperature
- 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.
- 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.
- Use immediately, or scrape into a jar and store in the refrigerator.
Can you really taste the orange flavor in this? I'm not a big fan of orange and cranberry, but sometimes the orange just brings complexity rather than a full-on orange flavor, so I figured I'd ask before deciding whether to modify or not. :) Thanks!
Can it be shaped into logs and frozen?
Tina Jui says
Hi Nancy, the Whipped Cranberry Butter can definitely be shaped into logs. I've never tried freezing butter before though, and not this one, so I'm not sure how it would turn out. Sorry I can't be of more help.
I am definitely trying this! I bet it's amazing on banana bread.
Tina Jui says
What a great idea to put it on banana bread! I'll give that a try next time.
Platter Talk says
I KNOW that this is going to be a staple in our house hold! Very nice.
Taylor @ The Girl on Bloor says
I never thought to combine cranberry and butter before!!! Looks so delicious!
Allison - Celebrating Sweets says
This is such a great idea! I'm dreaming about all the things I could put it on.
Sandhya Ramakrishnan says
What a wonderful recipe to use fresh cranberries. Absolutely love the color of the butter!
Tina Jui says
The pink/magenta/red (I don't know what to call it!) is stunning, isn't it?
Hillary Reeves says
This looks too perfect; I love that color and cranberries need love beyond Thanksgiving, if you ask me.