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Pioneer Woman Cranberry Butter

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Pioneer Woman’s style for Cranberry Butter. This butter is a tangy, sweet spread perfect for the holidays, and it pairs beautifully with biscuits, scones, or roasted turkey

Ingredients

Scale
  • 12 oz (340 g) fresh or frozen cranberries
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) orange juice (freshly squeezed, if possible)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 tsp vanilla extract (optional, for added depth)

Instructions

1. Cook the Cranberries

  1. In a medium saucepan, combine the cranberries, sugar, and orange juice.
  2. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10–15 minutes.
  3. Remove from heat and let it cool completely.

2. Blend with Butter

  1. Once the cranberry mixture is cool, transfer it to a food processor or blender.
  2. Add the softened butter and vanilla extract (if using). Blend until smooth and creamy.
  3. Taste and adjust sweetness, if needed, by adding more sugar or honey.

3. Store and Serve

  1. Transfer the cranberry butter to an airtight container or small jars.
  2. Store in the refrigerator for up to 2 weeks. Let it soften at room temperature before serving.

Notes

  • Custom Flavor: Add a pinch of cinnamon or nutmeg for a spiced holiday twist.
  • Serving Ideas: This cranberry butter is excellent on warm biscuits, croissants, toast, or as a glaze for ham or turkey.
  • Make-Ahead: This butter can be made in advance, making it a great addition to your holiday meal prep.

Find it online: https://recipe.ukfinda.com/pioneer-woman-cranberry-butter/