Quick Cranberry Butter Recipes

CRANBERRY BUTTER

Steps:

• Zest the two oranges into the Instant Pot.
• Squeeze the juice of both oranges into a glass measuring cup. Mine produced about 2/3 cup of orange juice. Fill with water to reach 1 cup of liquid. (So if your oranges produce 1/2 cup of juice then you will need 1/2 cup water added).
• Pour the water, cranberries and the brown sugar into the Instant Pot. Stir together to mix.
• Set the Instant Pot to High Pressure for 10 minutes. Let the Instant Pot cool completely or after ten minutes use the quick release function to release the built up steam.
• Puree the cranberry-orange mixture in a Vitamix or other high speed blender. Pour into glass mason jars or other containers.
• Cool in the refrigerator until ready to serve.

WHIPPED CRANBERRY BUTTER

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.

CRANBERRY BUTTER

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 BUTTER

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.

QUICK CRANBERRY CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips, cranberries and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on pans 2 minutes before removing to wire racks.

QUICK CRANBERRY BUTTER

Steps:

• Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
• Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.

QUICK CRANBERRY BUTTER

Steps:

• Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
• Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.

QUICK CRANBERRY BUTTER

Steps:

• Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
• Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.