Description
This Cranberry Holiday Butter is a festive and flavorful spread perfect for the holiday season. Combining creamy butter with tangy cranberry sauce, a hint of fresh orange juice, sweet honey, and warm cinnamon, this butter is ideal for spreading on warm bread, muffins, or pancakes. With a smooth texture and a delightful blend of tart, sweet, and spiced notes, it brings a cheerful twist to your breakfast or appetizer table.
Ingredients
Scale
Butter Base
- 3 sticks unsalted butter, softened (about 1 1/2 cups)
Flavorings
- 1 cup whole cranberry sauce
- Juice of 1/2 medium orange (about 1 1/2 tablespoons)
- 2 tablespoons honey
- 3 to 4 teaspoons ground cinnamon
- 1/4 cup confectioner’s sugar
Instructions
- Prepare Ingredients: Ensure the butter is softened to room temperature to make mixing easier. Measure out the cranberry sauce, orange juice, honey, cinnamon, and confectioner’s sugar.
- Mix Butter and Cranberry Sauce: In a medium-sized mixing bowl, combine the softened butter and whole cranberry sauce. Use a hand mixer or sturdy spoon to blend them thoroughly until smooth and uniform in color and texture.
- Add Flavorings: Stir in the freshly squeezed juice of half an orange, honey, ground cinnamon (start with 3 teaspoons and adjust to taste), and confectioner’s sugar. Mix well to incorporate all flavors evenly.
- Adjust Consistency and Flavor: Taste the butter mixture and adjust the cinnamon or honey if desired for more warmth or sweetness. The confectioner’s sugar helps to mellow tartness and gives it a smooth texture.
- Chill and Serve: Transfer the cranberry holiday butter into a serving dish or mold it into a log shape using plastic wrap. Refrigerate for at least 30 minutes to firm up and allow flavors to meld. Serve chilled or at room temperature on breads, muffins, or as a flavorful addition to holiday spreads.
Notes
- Use unsalted butter to control the saltiness of the spread.
- The cranberry sauce can be homemade or store-bought; whole berry style provides a nice texture.
- Adjust honey quantity for desired sweetness depending on cranberry sauce tartness.
- For a vegan alternative, substitute butter with a vegan butter spread.
- Store leftover butter in an airtight container in the refrigerator for up to 1 week.
- This butter can also be frozen for up to 3 months; thaw before serving.
