Add this cranberry butter to your Thanksgiving or Christmas table — it’s delicious as a compound butter or whipped and perfect on dinner rolls, bagels, toast, muffins or waffles.
Cranberry Butter
Flavored butters are an easy way to elevate breads and breakfast items. With the holidays approaching, I wanted a festive butter to serve with rolls and to enjoy on morning bagels. I made one log-style compound butter and a whipped batch for spreading on warm dinner rolls.
The butter balances bright orange notes from juice and zest with the tartness of cranberries. If you use sweet rolls like Hawaiian rolls it’s perfect as-is; for plain rolls you can stir in a touch of honey or powdered sugar if you prefer a sweeter finish.
This cranberry butter is simple to make and stores well in the refrigerator. Form it into a log wrapped in parchment for an attractive serving option, or keep it whipped in a jar for easy scooping.
My husband already declared it a favorite and used it on a grilled turkey sandwich — it works just as well on savory items as it does for breakfast.
Store the butter in an airtight container in the refrigerator for up to two weeks, or freeze slices of the log for longer storage. Bring chilled butter to room temperature briefly before serving for easier spreading.
Ingredients
3/4 cup cranberries
1/2 cup orange juice
2 sticks softened butter
Zest of one orange
Directions
1. In a medium saucepan, combine cranberries and orange juice. Cook over medium heat, stirring occasionally, until the cranberries pop and become tender, about 8–12 minutes.
2. Remove from heat and let the mixture cool completely.
3. Once cooled, fold the cranberry mixture and orange zest into the softened butter until evenly blended. For a smoother texture, pulse briefly in a food processor or beat with a hand mixer.
4. Transfer the butter to a jar for whipping-style serving, or shape it into a log on parchment paper and twist the ends. Refrigerate until firm.
Do you have a favorite flavored butter you make for the holidays? This cranberry-orange version is a simple, festive option that pairs beautifully with rolls and breakfast breads.
Cranberry Butter
Ingredients
- 3/4 cup Cranberries
- 1/2 cup Orange Juice
- 2 sticks softened Butter
- Zest of an Orange
Instructions
- Cook cranberries and orange juice in a medium saucepan until the cranberries pop and become tender, about 8–12 minutes.
- Allow the mixture to cool completely.
- Stir the cooled cranberry mixture and orange zest into the softened butter until well combined. For a smoother texture, blend briefly in a food processor or with a hand mixer.
- Transfer to a jar or form into a log on parchment paper and refrigerate until firm.