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. 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. 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!
Whipped Cranberry Butter
- 1 1/2 cups fresh cranberries (150 grams)
- 1/4 cup honey (75 grams)
- zest from 1/2 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.