Here’s a recipe for Cranberry Honey Butter, perfect for spreading on biscuits, cornbread, toast, pancakes, or holiday rolls. It’s sweet, slightly tart, creamy, and incredibly easy to make!
🧈 Cranberry Honey Butter
🍽️ Yields:
About 1 ½ to 2 cups
⏱️ Time:
Prep: 10 minutes
Cook: 10–15 minutes
Chill (optional): 30 minutes
📝 Ingredients
- 1 cup fresh or frozen cranberries
- 2–3 tablespoons honey (adjust to taste)
- 2 tablespoons water
- 1 teaspoon orange zest (optional but recommended)
- Pinch of salt
For the Butter:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2–3 tablespoons honey (adjust to taste)
- ¼ teaspoon cinnamon (optional for a warm note)
- Pinch of salt (if using unsalted butter and want a little contrast)
🍳 Instructions
Step 1: Make the Cranberry Mixture
In a small saucepan, combine the cranberries, honey, water, and a pinch of salt. Add orange zest if using.
Cool to room temperature. You can mash the cranberries with a spoon for a chunkier texture, or use an immersion blender for a smoother finish.
Step 2:
Add the cooled cranberry mixture and beat until incorporated. You can leave streaks for a marbled look or mix fully for a uniform pink hue.
Step 3: Chill and Store
Spoon the butter into a small bowl, ramekin, or form into a log using parchment paper.
🧊 Storage Tips
Store in an airtight container in the fridge for up to 10 days.
You can freeze it for up to 2 months. Just thaw in the fridge overnight before using.
🍞 Serving Ideas
Warm biscuits
Cornbread
Toast or bagels
Pancakes or waffles
Roasted sweet potatoes
As a festive addition to charcuterie boards
Would you like a version without refined sugar, or with different berries like blueberries or raspberries?