Cranberry Butter Recipes

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CRANBERRY HONEY BUTTER



Cranberry Honey Butter image

Provided by Kelsey Nixon

Categories     condiment

Time 10m

Yield 1 1/2 cups butter

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter, softened
1/2 cup cranberry sauce (homemade preferred)
1/4 cup honey
1/4 cup powdered sugar
1/4 teaspoon finely grated orange zest
Pinch salt

Steps:

  • In a large bowl, combine the butter, cranberry sauce, honey, powdered sugar, orange zest and salt, and beat until light and fluffy. Taste and adjust seasoning, if necessary.
  • Refrigerate up to 2 weeks. For gifting, pair with homemade rolls, scones, muffins or cornbread.

Nutrition Facts : Calories 92, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 12 milligrams, Carbohydrate 6 grams, Sugar 5 grams

CRANBERRY BUTTER CRUNCH BARK



Cranberry Butter Crunch Bark image

One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.-Heather Ferris, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 4 pounds.

Number Of Ingredients 5

1-1/2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
8 cups chopped white candy coating (about 3 pounds), divided
3 cups dried cranberries, divided

Steps:

  • Grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring 1 cup butter, sugar and water to a boil, stirring constantly. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage). Pour into prepared pan (do not scrape sides of saucepan). Refrigerate for 1 hour or until hard., Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside., Butter two 15x10x1-in. pans with remaining butter. In a microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried cranberries and half of reserved toffee pieces. , Pour onto 1 prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces. Refrigerate until firm. Break into pieces.

Nutrition Facts : Calories 336 calories, Fat 18g fat (15g saturated fat), Cholesterol 16mg cholesterol, Sodium 42mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY BUTTER



Cranberry Butter image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes about 3 cups

Number Of Ingredients 2

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups Whole Berry Cranberry Sauce

Steps:

  • Combine butter and cranberry sauce in the bowl of a food processor. Process until smooth.

CRANBERRY BUTTER



Cranberry Butter image

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.

Provided by Sydney Mike

Categories     Berries

Time 5m

Yield 15 serving(s)

Number Of Ingredients 4

1/2 cup cranberries, finely chopped (fresh or frozen)
1 cup unsalted butter, softened
1/3 cup powdered sugar
1 orange, zest of, minced

Steps:

  • 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!

CRANBERRY HONEY BUTTER



Cranberry Honey Butter image

If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon

Provided by Taste of Home

Time 10m

Yield 24 servings.

Number Of Ingredients 5

1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange zest
1/8 teaspoon kosher salt

Steps:

  • In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY BUTTER



Cranberry Butter image

Provided by Food Network

Categories     dessert

Yield about 1 1/2 cups

Number Of Ingredients 4

1/2 cup dried cranberries
1 cup orange juice
1 cup unsalted butter, at room temperature
5 tablespoons confectioners sugar

Steps:

  • In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.

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