Cranberry Butter
Many times I’ve mentioned to David that it would be nice to have a second fridge so I can store all my condiments in it plus have some extra space. To get something in or out of our refrigerator, it’s a balancing act! Some sort of a map would be a more manageable way to navigate our fridge…
A condiment I love to make often is compound butter! It enhances our foods, it’s a great ingredient for recipes and a delicious change from the regular ones. I think of a slice of Chive Butter on top of my steak, the famous Garlic Herb Butter when I make my Pull-Apart Bread, spread some Creole Butter over my corn on the cob or Basil Lemon when I stuff my Turkey. I like to toss my Veggighetti in Tomato or Miso Butter… simply incredible!
The sweet ones are as good as the savory ones like Strawberry, Orange, Apple, Blueberry, and others including this lovely one… Cranberry Butter! I like to make this featured recipe just before Thanksgiving and another batch for the Holidays. It’s so deliciously festive with its bright pink color…
While we’re on the subject, pink is one of my favorite colors so I get teased by my husband – “of course you have to make it every year… it’s pink!” he says. It sure helps but color aside, the flavor of this condiment is so worth the effort – I’m being sarcastic here because it takes less than 10 minutes.
To obtain a uniform texture, the butter has to be at room temperature. It’s easier to blend with the powdered sugar. When it comes to cranberries, I prefer using frozen as it makes the task easier and safer when cutting the fruits into small pieces.
How many ways are there to use Cranberry Butter? This spread is so tasty on croissants, toast, scones, bagels, muffins, pancakes, waffles, French toast, etc. It’s also incredible for turkey sandwiches… oh my! Add a little knob to your baked potatoes or spread some on your dinner rolls.
If by chance there are any leftovers, cover it with plastic wrap and transfer to the fridge. It will last for up to 6 days or you can freeze it as well – simply scoop it into an airtight container. It keeps very well for 4 to 5 months. Don’t know what to give for Christmas this year? Presented in a cute little jar, this is a great gift they’ll enjoy!
Cranberries are a part of Thanksgiving and the Holidays so enjoy it even more by trying this easy Cranberry Butter! It’s another fabulous way to highlight the most special time of the year…
Bon Appétit!
Check out these other great homemade condiment recipes…
– Homemade Mayonnaise
– Corn Syrup
– Pickled Beets
– Mint Jelly
– Homemade Orange Curd
– Bourbon Maple Bacon Jam
– 4 Natural Food Colorings
and for even more condiment recipes, click on this link… Recipe Category • Condiments
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Cranberry Butter
Hover to scale
Ingredients
- 1/2 cup unsalted butter, room temperature tips & tricks
- 3 tbsp. powdered sugar tips & tricks
- 1/16 tsp. ground Himalayan sea salt
- 1/4 cup frozen cranberries, finely chopped
- 1/2 tsp. orange zest, finely chopped
Directions
- In a tall mixing bowl, add butter, powdered sugar and salt.
- Using a hand mixer with the whisk attachment, process until the ingredients are nicely incorporated and the butter is creamy, cleaning the sides of the bowl.
- Add finely chopped cranberries and orange zest. Using the beaters, process until blended.
- Use right away or if you prefer it chilled, scoop the mixture onto parchment or wax paper and fold one side to compact the butter forming a log.
- Curl fingers under to tighten it up and roll it up to the other side while folding the ends in.
- Transfer to the fridge for 2 hours.
Don't forget to rate and comment on this recipe!
