Whipped Cranberry Butter
Whipped Cranberry Butter is a simple yet flavorful spread that combines the creamy richness of butter with the tart sweetness of cranberries. Perfect for holiday breakfasts, it pairs beautifully with warm biscuits, scones, toast, or even roasted turkey.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 1 1/4 cups 1x
- Category: Condiment
- Method: Whipping
- Cuisine: American, Holiday
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup fresh or frozen cranberries
- 2–3 tbsp honey (or maple syrup)
- 1/2 tsp orange zest (optional, for added brightness)
- Pinch of salt
Instructions
1. Prepare the Cranberries
- In a small saucepan, combine the cranberries with 1–2 tablespoons of water.
- Heat over medium heat until the cranberries burst and soften, about 5 minutes. Stir occasionally.
- Mash the cranberries with a fork or blend them for a smoother texture. Allow to cool to room temperature.
2. Whip the Butter
- In a mixing bowl, use a hand mixer or stand mixer to beat the softened butter until light and fluffy, about 2–3 minutes.
3. Combine the Ingredients
- Add the cooled cranberry mixture, honey (or maple syrup), orange zest (if using), and a pinch of salt to the whipped butter.
- Mix until everything is well incorporated and the butter is light and airy.
4. Serve or Store
- Transfer the whipped cranberry butter to a serving dish or an airtight container.
- Serve immediately or refrigerate until needed. Allow the butter to soften slightly at room temperature before serving.
Notes
- Variations: Substitute cranberries with raspberries or blueberries for a different flavor profile.
- Make Ahead: This butter can be made up to a week in advance and stored in the refrigerator. It can also be frozen for up to 3 months.
- Presentation Tip: Pipe the butter into a decorative dish or roll it into a log using parchment paper for a festive touch.
Find it online: https://recipe.ukfinda.com/whipped-cranberry-butter/