Holiday Cranberry Butter

Holiday Cranberry Butter is a delicious way to use the leftover bits of cranberry sauce following a holiday meal.

Cranberry Butter

You’ll Need:
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

You’ll Need:
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.