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."
photo by Diana Yen
- Ready In:
- 5mins
- Ingredients:
- 4
- Serves:
-
15
ingredients
- 1⁄2 cup cranberries, finely chopped (fresh or frozen)
- 1 cup unsalted butter, softened
- 1⁄3 cup powdered sugar
- 1 orange, zest of, minced
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!
Questions & Replies
-
How long will this last in the fridge?
Reviews
-
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! -
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
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Delicious over toast! So pretty too. What a beautiful color. With it's beautiful red color, this would be great for Thanksgiving, Christmas, or Valentine's day! -
I use honey instead of powdered sugar. Great on cranberry bagels.
