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To make my homemade cranberry butter, you need these simple ingredients: - 1 cup fresh or frozen cranberries - 1/2 cup unsalted butter, softened - 1/4 cup powdered sugar - 1 teaspoon pure vanilla extract - 1/4 teaspoon ground cinnamon - Pinch of sea salt - Zest of 1 medium orange These ingredients create a sweet and tart spread. The cranberries give it a nice pop of flavor. The butter makes it creamy and rich. If you want to boost the taste, consider adding: - A splash of orange juice for extra citrus - Chopped nuts like walnuts or pecans for crunch - A dash of nutmeg for warmth - A bit of honey for added sweetness These add-ins can make your cranberry butter unique and special. You can mix and match as you like. You can swap some ingredients if needed: - Use salted butter if you want a salty touch. - Swap powdered sugar with granulated sugar, but blend longer. - Try lemon zest instead of orange for a different twist. These substitutions keep the spirit of the recipe while allowing for flexibility. Enjoy experimenting! {{ingredient_image_2}} Start with 1 cup of fresh or frozen cranberries. In a small saucepan, add the cranberries and 1/4 cup of water. Turn the heat to medium. Bring the mixture to a boil. Once it boils, lower the heat to low. Let it simmer for about 5 to 7 minutes. You want the cranberries to burst and become soft. After cooking, remove the saucepan from the heat. Use a fine mesh strainer to drain any extra liquid. Let the cranberries cool for a few minutes. Now, grab 1/2 cup of unsalted butter. Make sure it is soft and at room temperature. In a mixing bowl, add the butter and 1/4 cup of powdered sugar. Use a hand mixer or a stand mixer with a paddle attachment. Beat the butter and sugar together for about 2 to 3 minutes. You want it light and fluffy. This step adds air to the mix, making it creamy. Next, add 1 teaspoon of pure vanilla extract, 1/4 teaspoon of ground cinnamon, and a pinch of sea salt. Also, add the zest of 1 medium orange for a bright flavor. Mix this until it is smooth and well combined. Now, gently fold in the cooled cranberries using a spatula. Be careful not to break the cranberries too much. You want them mixed in evenly but still whole. Spoon the mix into a small jar or airtight container. Seal it tightly and put it in the fridge for at least 1 hour. This helps the flavors blend well. When ready, serve at room temperature. Enjoy this tasty spread on warm breads or muffins! To get the right texture, start with room temperature butter. Cold butter does not mix well. Whip it until it's light and fluffy, about 2-3 minutes. This step helps create a spreadable cranberry butter. When adding cranberries, fold them in gently. You want them whole, not mushy. You can add more flavor to your cranberry butter. Try using fresh herbs like rosemary or thyme. For a sweeter touch, consider adding maple syrup or honey. Also, you can switch up the spices. Nutmeg or ginger can give it a warm kick. Always taste as you go! When mixing, use a hand mixer or stand mixer for the butter and sugar. It saves time and energy. After adding cranberries, use a spatula to fold them in. This keeps the berries intact and adds pops of tartness. Make sure everything is well combined but don’t overmix. Pro Tips Use Fresh Cranberries: If possible, opt for fresh cranberries for a brighter flavor and vibrant color in your butter. Frozen cranberries can work, but may produce a slightly softer texture. Adjust Sweetness: Feel free to adjust the amount of powdered sugar based on your taste preference. If you like it sweeter, add a bit more sugar or use honey for a natural alternative. Mixing Techniques: When incorporating the cranberries into the butter, use a gentle folding motion to maintain the integrity of the berries and avoid breaking them down too much. Flavor Enhancements: Experiment with additional spices like nutmeg or cardamom to add depth to the butter. A dash of maple syrup can also enhance the overall sweetness and flavor. {{image_4}} You can spice up your cranberry butter easily. Try adding ground ginger or nutmeg. Just a pinch can change the whole flavor. Mix these spices in when you add the cinnamon. For a warm and cozy taste, add a bit of allspice too. This mix works well on toast or muffins. Want a fresh twist? Add more citrus! Use lemon or lime zest along with the orange. This gives a bright and zesty taste. Mix the zest in with the other ingredients. It makes the butter even more refreshing. You can also squeeze in a bit of citrus juice. Just be careful not to add too much. If you're looking for a vegan option, swap the butter for coconut oil. Make sure the coconut oil is soft. This keeps the butter spreadable. You can also use vegan butter. It has a similar texture. The rest of the recipe stays the same. You still get that sweet and tart flavor without dairy. To store your homemade cranberry butter, use a clean jar or an airtight container. Make sure to seal it tightly. This keeps the butter fresh and helps it last longer. I recommend placing it in the fridge to keep it cool and tasty. Homemade cranberry butter can last about one week in the fridge. If you want to keep it longer, you can freeze it. To freeze, scoop the butter into ice cube trays or small containers. Once frozen, transfer the cubes to a freezer bag. It will stay good for up to three months. When you want to enjoy your cranberry butter again, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For quick use, you can microwave it for a few seconds. Just warm it gently until it’s spreadable. Avoid overheating, as this can change its texture. Enjoy it on toast, muffins, or pancakes! You can serve cranberry butter with many tasty foods. It goes great on warm breads. Try it on muffins or pancakes for a sweet touch. You can also spread it on toast or biscuits. For a fun twist, use it with cheese on a charcuterie board. The sweet and tart flavor pairs well with savory items too. Using dried cranberries is possible, but it changes the taste. Dried cranberries are sweeter and less tart than fresh ones. If you choose to use them, soak them in warm water for a few minutes. This helps soften them and makes them easier to mix into the butter. Expect a different texture and flavor, but it can still taste great! Homemade cranberry butter lasts about one week in the fridge. Keep it in an airtight container to maintain freshness. If you want to save it longer, you can freeze it. Just scoop it into ice cube trays for easy use later. Frozen cranberry butter can last up to three months. You learned how to make delicious homemade cranberry butter. We covered the main ingredients, step-by-step instructions, and tips for the best results. You can add flavors or try variations like spiced or vegan options. Storing it right helps keep it fresh longer. I hope you feel excited to try this easy recipe. Enjoy your cranberry butter on toast or use it in other dishes. It’s tasty and unique, perfect for sharing with friends!

Cranberry Bliss Butter

A delightful spread made with cranberries and butter, perfect for warm breads and muffins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 1 hour 15 minutes
Course Condiment
Cuisine American
Servings 10
Calories 100 kcal

Ingredients
  

  • 1 cup fresh or frozen cranberries
  • 1 2 cup unsalted butter, softened to room temperature
  • 1 4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 4 teaspoon ground cinnamon
  • 1 pinch sea salt
  • 1 medium orange zest

Instructions
 

  • In a small saucepan, combine the cranberries with 1/4 cup of water. Heat over medium flame, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer. Cook until the cranberries burst and become tender, approximately 5-7 minutes.
  • After cooking, remove the saucepan from the heat. Carefully drain any excess liquid from the cranberries using a fine mesh strainer or colander. Allow the cranberries to cool for a few minutes.
  • In a mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream together the softened butter and powdered sugar. Beat until the mixture is light, fluffy, and well incorporated, about 2-3 minutes.
  • Incorporate the vanilla extract, ground cinnamon, a pinch of sea salt, and the grated orange zest into the butter-sugar mixture. Continue mixing until all ingredients are fully combined and the mixture is smooth.
  • Gently fold the cooled cranberries into the whipped butter using a spatula, ensuring they are evenly distributed throughout the mixture without breaking them down excessively.
  • Spoon the cranberry butter into a small jar or an airtight container. Seal it tightly and place it in the refrigerator for a minimum of 1 hour.
  • For a delightful spread, serve the cranberry butter at room temperature. It pairs wonderfully on warm breads, muffins, or pancakes for a delicious treat.

Notes

Consider serving in a decorative dish with a spreader and garnish with fresh cranberries or mint.
Keyword butter, cranberry, spread