Introduction:
It’s soft, creamy butter whipped with golden honey and bright cranberries for a spread that’s sweet, tangy, and
absolutely addictive. One swipe across warm dinner rolls or flaky biscuits and suddenly your table feels like a holiday
feast—without any complicated cooking.
This butter is perfect for Thanksgiving, Christmas brunch, winter boards, and giftable little jars. It adds color,
flavor, and a bakery-style touch to even the simplest bread basket. And because it’s a compound butter, it’s also
incredibly flexible: you can use fresh cranberries, dried cranberries, leftover cranberry sauce, or even a cranberry
jam—each version brings a slightly different vibe.
In this guide, you’ll learn how to make it smooth or chunky, how to keep it fluffy and spreadable, how to store it,
and how to serve it in ways that make people ask, “Okay…where did you buy this?” (Spoiler: you made it.)
Ingredients:
Classic cranberry honey butter (makes about 3/4 cup)
- 1/2 cup (1 stick) unsalted butter, softened
- 3 tbsp honey (add more to taste)
- 1/4 cup cranberry sauce (homemade or store-bought) or 1/4 cup cranberry jam
- 1/2 tsp orange zest (optional, highly recommended)
- Pinch of salt (if using unsalted butter)
If using dried cranberries (chunkier option)
- 1/4 cup dried cranberries, chopped
- 1–2 tsp orange juice (optional, to soften cranberries)
If using fresh or frozen cranberries (quick homemade compote)
- 1 cup cranberries (fresh or frozen)
- 1/4 cup honey (or sugar)
- 2 tbsp water
- 1 tsp orange zest
Instructions:
Option A: Easiest method (using cranberry sauce or jam)
- Add softened butter to a bowl. Beat with a hand mixer (or whisk vigorously) for 1–2 minutes until lighter and fluffy.
- Add honey, cranberry sauce (or jam), orange zest (optional), and a pinch of salt.
- Beat again until fully combined and creamy. Taste and adjust: more honey for sweetness, more cranberry for tang.
- Spoon into a jar or shape into a log using parchment paper. Chill 20–30 minutes to firm up if desired.
