Cranberry Cinnamon Honey Butter Recipes

HONEY CRANBERRY SAUCE

Steps:

• Pick through cranberries and throw away any bad ones. In a medium saucepan set to medium-high heat, add cranberries, water, orange juice, and honey. Bring to a boil and reduce heat to low.
• Let thicken, stirring occasionally for about 8-10 minutes until most of the cranberries half burst and the sauce is the desired thickness (sauce will thicken much more as it cools).
• Remove from heat and stir in orange zest, cinnamon, nutmeg and salt. Taste and adjust if desired. Watch out - it will be hot!
• Refrigerate in a sealed container and bring to room temperature before serving. Sauce will keep in the refrigerator for up to two weeks.

CRANBERRY HOLIDAY BUTTER

Steps:

• Add butter, cranberries, orange juice, honey, cinnamon and powdered sugar to a medium size mixing bowl, use a mixer to mix/whip on high until fluffy.
• Put in a pretty bowl or butter dome to serve. Store in refrigerator.

CRANBERRY HONEY BUTTER

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.

SPICED CRANBERRY MUFFINS AND CINNAMON HONEY BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin, or line with muffin liners.
• Place the fresh or frozen cranberries in a food processor and pulse a few times until the berries are coarsely chopped. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, sugar, and spices.
• In a separate bowl, whisk together all the wet ingredients.
• Make a well in the center of the flour mixture and pour in the milk mixture. Stir a few times until batter begins to come together, then add the chopped cranberries. Stir just until combined, being careful not to over mix. Batter will be thick and lumpy, but should not be dry. Add an extra tablespoon (or two) of milk if batter seems too dry.
• Put about 1/3 cup muffin mix into each cup of prepared muffin tin. Sprinkle with coarse sugar (optional).
• Bake for approximately 15 minutes. When done, muffins will be lightly golden and spring back when touched.
• Remove immediately from pan and cool on wire rack.
• Stir all the ingredients together until smooth. Serve at room temperature.

CRANBERRY CINNAMON HONEY BUTTER

Steps:

• Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed. I have a small-sized food processor and needed to scrape down the sides frequently.
• Scrape the butter into a small serving bowl. If desired, form into a log on plastic wrap, wrap completely and refrigerate until firm.
• Best served at room temperature but store in refrigerator when not using.

CRANBERRY CINNAMON HONEY BUTTER

Steps:

• 1. Blend all ingredients together in food processor until well blended. Scape down sides as needed. Best served at room temperature, but stored in refrigerator when not using. Makes 3/4 cup.

ORANGE HONEY BUTTER

Steps:

• Blend ingredients together using fork. Store in the fridge but soften before use.

CRANBERRY BUTTER

Steps:

• Using an electric mixer, whip butter until light and fluffy. Mix in remaining ingredients until everything is well combined.
• Store in refrigerator. Bring to room temperature before serving.