Prep 5 mins
Cook 0 mins
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.
- 1⁄2 cup cranberries, finely chopped (fresh or frozen)
- 1 cup unsalted butter, softened
- 1⁄3 cup powdered sugar
- 1 orange, zest of, minced
- In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
- Place the cranberry butter on a piece of plastic wrap & form into a log.
- Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
- Cut into rounds, then serve & enjoy!
This is wonderful. Full of flavor. My only regret is that I cut the recipe down to 1/4th for just two of us. Really much easier than it sounds, too! Will be making this again. Great on our waffles. Made for Best of 2011 game.
wow this is good .i did it with both orange zest and no orange zest good either way on pancakes another keeper syd
Oh, Syd, this is melt in your mouth delicious! I served it on my pancakes, but wanna make some muffins NOW! I think that it will be great on steaming Parker House rolls, on my Mom's Thanksgiving table. I only made 1/2 the recipe. for 'tasting' purposes, and plan to make the whole recipe, to share with friends over the holidays! I really like the *zing* from the zest! Thanks for sharing this great recipe, Syd!