Holiday Cranberry Butter is a delicious way to use the leftover bits of cranberry sauce following a holiday meal.
1 stick butter, room temp
2-4 Tbs Tbs whole berry cranberry sauce
1 Tbs Powdered Confectioners sugar
Combine 1/2 cup softened butter with 2-4 tablespoons of leftover whole-berry cranberry sauce and 1 tablespoon powdered sugar; mix well. The amount of cranberry sauce you add is dependent on how robust you’d like the flavor to be.
Orange Cranberry Butter:
If you’d prefer a less sugar version, combine 1/2 c. softened butter with 2 Tbs Whole Berry Cranberry sauce and 2 Tbs of Orange juice. Whip the butter and orange juice, then fold in the berries.
Excellent on toasted biscuits!
Whipped Cranberry Butter
1 1/2 cups fresh cranberries
1/4 cup honey
zest from 1/2 an orange
1 cup unsalted butter, room temperature
Combine the cranberries, honey, and orange zest in a small saucepan over medium heat. Cook, stirring occasionally, for 8-10 minutes. The cranberries will pop open. Remove the sauce from the heat and let it cool to room temperature.
Once the sauce has cooled, whip the butter with a stand or hand mixer for a minute. Add the cranberry sauce and whip until completely combined, light and fluffy, about 5 minutes. Transfer to a jar and store in the refrigerator. Use within two weeks.