Cranberry Butter Recipe

cranberry honey butter recipe, easy honey butter spread for the holidays.

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This sweet and tangy Cranberry Butter is the perfect holiday spread for crackers, rolls, cornbread, toast, biscuits, or even breakfast waffles. You can make it to serve at Thanksgiving, but it’s also a great way to use up leftover cranberry sauce.

Prep Time15

Total Time15

Course: Condiments, Sauce

Cuisine: American

Servings: people

Calories: 171kcal

Author: The Carefree Kitchen

Ingredients

Cranberry Sauce

12 ounces cranberries fresh or frozen
1 cup sugar
1/3 cup orange juice
1/3 cup water
1 tablespoon orange zest

Honey Butter

1 cup butter room temperature
1 cup honey
2 teaspoons Cinnamon
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 dash salt

Instructions

In a medium saucepan, add the cranberries, sugar, orange juice, water, and orange zest. Bring to a boil, then reduce the heat and simmer for about 8 minutes, or the cranberries have burst.
Remove from the heat and let the cranberry sauce chill for about an hour before mixing with honey butter.
Meanwhile, in the bowl of a stand mixer (a large mixing bowl with a hand mixer works great too), add the butter and whip on high for about 2 minutes until light and fluffy.
Turn the mixer to low and drizzle in the honey. Add the powdered sugar one spoonful at a time so it doesn't make a huge mess. Mix until well blended, then add the cinnamon, vanilla extract, and salt. Whip on high again until light and fluffy.
Add about 1 cup of the cooled cranberry sauce to 2 cups of honey butter. Whip until combined and fluffy.
Serve immediately on bread, rolls, scones, and more. Or, store in an airtight container in the fridge for up to 1 month. Enjoy!

Video

Notes

Leftover cranberry sauce works great for this recipe.
You can also use pre-made, canned, cranberry sauce.
Remove a few cranberries before making the cranberry sauce and save them for garnish.

Nutrition