Best Cranberry Butter Recipes
CRANBERRY BUTTER
Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy four-ingredient berry and citrus spread. "It's great on toast or bagels," notes the Delano, Minnesota reader.
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine cranberry sauce and orange zest; cook and stir until blended. Remove from the heat; stir in extract. Cool., Spoon cranberry mixture over butter.
Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY HONEY BUTTER
If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon
Provided by Taste of Home
Time 10m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.
Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY BUTTER
Steps:
- In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.
WHIPPED CRANBERRY BUTTER
Use leftover cranberry sauce from Thanksgiving to make this tasty spread for breakfast.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 5m
Yield 10
Number Of Ingredients 2
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 6.9 g, Cholesterol 48.8 mg, Fat 18.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 11.7 g, Sodium 134.8 mg, Sugar 4.5 g
CRANBERRY BUTTER
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Combine butter and cranberry sauce in the bowl of a food processor. Process until smooth.
CRANBERRY BUTTER
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.
Provided by Sydney Mike
Categories Berries
Time 5m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
- Place the cranberry butter on a piece of plastic wrap & form into a log.
- Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
- Cut into rounds, then serve & enjoy!
PEAR-CRANBERRY BUTTER
This butter can make any breakfast or teatime bread memorable.
Provided by Lisa Yockelson
Categories breakfast, condiments
Time 1h
Yield About five-and-three-quarter cups
Number Of Ingredients 8
Steps:
- In a large, nonmetallic pot, toss the pear chunks with the lemon juice. Add the cranberries and water; bring to the boil. When the cranberries begin to pop, cover the pot and cook over moderate heat until the pears have softened completely. Puree the fruit, with all of the liquid, through a food mill (the pears must be cooked to puree properly). Return the fruit puree to the rinsed-out pot. Add the sugar and spices; cook slowly for five minutes.
- Cook this mixture, uncovered, at a gentle boil until the puree has thickened up, about 50 minutes. The butter will become quite satiny. Ladle the butter into hot, sterilized jars to within one-eighth inch of the top and seal immediately with the lids and bands. As an alternative, the butter may be poured into larger storage containers, covered and refrigerated for up to two months.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 0 grams, Carbohydrate 107 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 92 grams
HONEY CRANBERRY BUTTER
This is by far the best cranberry butter I have ever had. I just made this to spread on some fresh bread from the oven. I think I may just be in foodie heaven! I use my kitchenaid mixer with the paddle attachment. You can use whatever you want. Frozen cranberries may be used in place of fresh - Chop before thawing.
Provided by LilPinkieJ
Categories Spreads
Time 3m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whip butter until pale yellow. Add cranberries, honey, cranberry sauce, walnuts, milk and orange peel. Whip until light pink in color.
- Spread on bagels, toast, you name it! Store in refrigerator.
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5/5 (3)Category Condiments Sauces And DipsCuisine AmericanTotal Time 35 mins
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5/5 (3)Category Condiments Sauces And DipsCuisine AmericanTotal Time 35 mins
- In a blender, puree the cranberries and water for about 2 minutes. Stop and scrape down the sides if needed. If you need to add a little more water to really get a good puree, add a tablespoon at a time.
- Add the room temperature butter and blend for 1-2 minutes or until everything is well combined and the butter is a more "whipped texture".
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