Cranberry Honey Butter
This sweet-tart compound butter is perfect for spreading on biscuits, cornbread, pancakes, or even roasted vegetables. The vibrant cranberry flavor pairs beautifully with honey and a hint of citrus for a festive twist.
Ingredients
(Makes about ½ cup)
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½ cup (1 stick / 115g) unsalted butter, softened
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2 tbsp honey (or maple syrup)
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3 tbsp dried cranberries, finely chopped (or 2 tbsp cranberry sauce/jam)
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½ tsp orange zest (optional, for brightness)
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1 tsp fresh orange juice (or ¼ tsp vanilla extract)
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Pinch of salt
Instructions
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Soften the Butter – Let butter sit at room temperature for 30 minutes until soft but not melted.
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Mix Ingredients – In a bowl, combine butter, honey, chopped cranberries, orange zest, orange juice, and salt. Mash together with a fork or blend with a hand mixer until smooth.
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Chill & Shape (Optional) – For a firmer texture, spoon onto parchment paper, roll into a log, and refrigerate for 1 hour. Or store in a small jar.
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Serve – Spread on warm bread, muffins, or pancakes.
Flavor Variations
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Spiced – Add ¼ tsp cinnamon or a pinch of nutmeg.
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Savory Twist – Mix in a little thyme or black pepper for a cheese board pairing.
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Fresh Cranberry Version – Simmer ¼ cup fresh cranberries with 1 tbsp sugar until soft, then blend into butter.
Storage
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Keeps in the fridge for up to 2 weeks or freeze for 1-2 months.
Perfect for holiday meals, brunch, or gift-giving! 🍯🦃🍊