Description
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
Units
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
- In a medium saucepan, combine the cranberries, sugar, and orange juice.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10–15 minutes.
- Remove from heat and let it cool completely.
2. Blend with Butter
- Once the cranberry mixture is cool, transfer it to a food processor or blender.
- Add the softened butter and vanilla extract (if using). Blend until smooth and creamy.
- Taste and adjust sweetness, if needed, by adding more sugar or honey.
3. Store and Serve
- Transfer the cranberry butter to an airtight container or small jars.
- 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.