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Cranberry Butter

Cranberry Butter
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A sweet-tart compound butter made with fresh cranberries and a hint of orange zest. Perfectly spreadable on warm scones, toast, or pancakes, this homemade butter adds a festive touch to any breakfast or snack.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened to room temperature
  • 1/3 cup fresh or frozen cranberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1/2 teaspoon orange zest (optional)
  • 1/8 teaspoon kosher salt

Instructions

  1. Remove the butter from the refrigerator 30 minutes before starting. Cut it into small cubes to speed softening, then set aside at room temperature until pliable but not melted.
  2. Zest the orange if using: using a microplane or fine grater, remove only the bright orange outer layer of the peel, avoiding the white pith. Measure 1/2 teaspoon and set aside.
  3. In a small saucepan, combine the cranberries, granulated sugar, water, and orange zest. Stir gently to distribute the sugar.
  4. Place the saucepan over medium heat and bring the mixture to a simmer. You should see small bubbles breaking the surface and hear a gentle hiss.
  5. Reduce the heat to medium-low and cook, stirring occasionally, for 5 to 7 minutes. The cranberries will pop and soften, and the liquid will thicken slightly. You’ll see the berries collapse and a jam-like consistency form.
  6. Remove the saucepan from the heat and let the cranberry mixture cool to room temperature, about 15 minutes. To speed cooling, spread it in a thin layer on a plate or small baking sheet.
  7. Once cool, mash the cranberry mixture with a fork for a chunky texture, or transfer to a small food processor and pulse 4-5 times for a smoother puree. Do not over-process; you want some cranberry texture remaining.
  8. In a medium bowl, combine the softened butter and the cranberry puree. Add the kosher salt. Using a rubber spatula or wooden spoon, fold and stir until the mixture is homogeneous and the color is evenly pink-orange.
  9. Taste the butter and adjust seasoning: add a pinch more salt if desired, or an extra teaspoon of sugar if the cranberries are very tart. Mix well after any adjustment.
  10. Transfer the cranberry butter to a serving dish, or place it on a sheet of plastic wrap, shape into a log about 2 inches in diameter, roll tightly, and twist the ends. Refrigerate for at least 1 hour until firm before slicing or spreading.

Notes

Store cranberry butter in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze the log in plastic wrap and a freezer bag for up to 3 months. To serve, let the butter sit at room temperature for 10-15 minutes to soften slightly for easy spreading. If frozen, thaw overnight in the refrigerator.

Nutrition

Keywords: cranberry butter, homemade butter, flavored butter, holiday butter, Thanksgiving spread, cranberry sauce butter, compound butter, easy recipe, stovetop, sweet butter, orange cranberry butter

Find it online: https://copycatkitchenco.com/cranberry-butter/