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!
1cupunsalted 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.