- If your dried cranberries are very firm, soak them 5 minutes in warm water or a splash of orange juice, then drain well.
- Beat softened butter until fluffy. Add honey, chopped cranberries, orange zest, and salt.
- Mix until evenly distributed. Chill to firm slightly before serving.
Option C: Fresh cranberry compote version (bright and homemade)
- In a small saucepan, combine cranberries, honey, water, and orange zest.
- Simmer 6–10 minutes until cranberries burst and the mixture thickens.
- Cool completely. (Important: warm compote will melt the butter.)
- Beat softened butter until fluffy, then mix in 1/4 cup cooled compote (add more to taste) and salt.
Serving and Storage:
How to serve
- Best with: warm dinner rolls, biscuits, cornbread, scones, muffins, pancakes, waffles, toast.
- Holiday board: serve alongside cheeses (brie, goat cheese), crackers, and fruit.
- Brunch: spread on cinnamon rolls, banana bread, or French toast.
Storage
- Refrigerator: store in an airtight container up to 10 days.
- Serve spreadable: let sit at room temperature 10–15 minutes before serving.
- Freezer: freeze up to 2 months (wrap well). Thaw overnight in the fridge.
Tips:
- Softened butter matters: it should be soft but not melted for the fluffiest texture.
- Whip for volume: beating butter first adds air and makes it lighter and more spreadable.
- Balance flavor: honey adds sweetness; cranberry adds tang—adjust until it tastes “just right” to you.
- Orange is the secret: a little zest makes the cranberry flavor pop without overpowering.
- Salt is not optional: a tiny pinch makes the sweetness taste cleaner and richer.
Variations:
- Maple cranberry butter: replace honey with maple syrup.
- Spiced holiday butter: add a pinch of cinnamon, cloves, or pumpkin spice.
- Citrus twist: use lemon zest instead of orange for a brighter, sharper finish.
- Nutty version: stir in finely chopped pecans or walnuts.
- Extra tang: add 1–2 tsp cream cheese for a slight “cheesecake” vibe.
Conclusion:
Cranberry Honey Butter is one of those small-effort, big-impact recipes that makes everything feel festive.
It’s sweet, tangy, creamy, and gorgeous on the table—especially next to warm bread. Make it once and you’ll find yourself
keeping a jar in the fridge all season, ready for breakfast, brunch, and holiday dinners.
FAQ:
Can I use salted butter?
Yes. If using salted butter, skip the added pinch of salt, then taste and adjust at the end.
What cranberry sauce is best?
Whole-berry cranberry sauce gives more texture; jellied sauce makes a smoother butter. Both work—choose your style.
How do I keep it from getting watery?
Use thick cranberry sauce or compote and avoid adding excess liquid. If using soaked dried cranberries, drain very well.
Can I make it ahead for a holiday?
Absolutely. Make it 2–3 days ahead and refrigerate. Let it soften before serving for the best spread.
How do I make it giftable?
Spoon into small jars, label them, and keep chilled. Add a note: “Best on warm rolls, biscuits, pancakes, or toast.”
