Cranberry Butter

"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."
 
Cranberry Butter created by Diana Yen
Ready In:
5mins
Serves:
Units:

ingredients

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@Sydney Mike
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  1. SonnyHavens
    How long will this last in the fridge?
     
  2. MS K.
    I use honey instead of powdered sugar. Great on cranberry bagels.
     
  3. Diana Yen
    Cranberry Butter Created by Diana Yen
  4. Diana Yen
    Cranberry Butter Created by Diana Yen
  5. Diana Yen
    Cranberry Butter Created by Diana Yen
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