CRANBERRY BUTTER
Cranberry butter is an elevated version of cranberry sauce with a richness and depth of texture and flavor.
Provided by Holly Baker
Categories Canning
Time 20m
Number Of Ingredients 4
Steps:
- Zest the two oranges into the Instant Pot.
- Squeeze the juice of both oranges into a glass measuring cup. Mine produced about 2/3 cup of orange juice. Fill with water to reach 1 cup of liquid. (So if your oranges produce 1/2 cup of juice then you will need 1/2 cup water added).
- Pour the water, cranberries and the brown sugar into the Instant Pot. Stir together to mix.
- Set the Instant Pot to High Pressure for 10 minutes. Let the Instant Pot cool completely or after ten minutes use the quick release function to release the built up steam.
- Puree the cranberry-orange mixture in a Vitamix or other high speed blender. Pour into glass mason jars or other containers.
- Cool in the refrigerator until ready to serve.
Nutrition Facts : Calories 21 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 5 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHRISTMAS BUTTER
This butter is a job for Christmas Eve. It won't take long and will guarantee you happiness the day after. A really beautiful turkey like Mr Kelly's doesn't need anything more than olive oil and salt and pepper, they're that good. While the purist in me says leave it alone, the chef in me is curious and wants to experiment. I think the bird, and the occasion, deserve a bit of extra love so if you can add a bit of an edge with something that complements and enhances its natural flavours, why not try it? An experiment of mine I'm happy to say really worked out was this flavoured butter. It looks beautiful, gives a delicate sweetness and holds the skin away from the meat so it gets extra crispy as it cooks. Another bonus is that the butter's journey out of the bird will give you a self-basting bird. Brilliant.
Provided by Jamie Oliver
Categories Sides Jamie's Family Christmas Fruit Christmas British Turkey Sauces & condiments
Time 25m
Yield 10
Number Of Ingredients 6
Steps:
- Put your butter into a bowl. Really finely chop the cranberries and add to the bowl.
- Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper.
- Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.
- Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
- Pick up half of your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
- If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks.
- Cover the turkey in clingfilm and put in the fridge until you're ready to cook it the next day.
Nutrition Facts : Calories 214 calories, Fat 20.7 g fat, SaturatedFat 13.1 g saturated fat, Protein 0.2 g protein, Carbohydrate 6.2 g carbohydrate, Sugar 5.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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 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.
HOLIDAY CRANBERRY BUTTER
This very easy to make flavored butter is simply wonderful on toast, muffins buns, anything you would put butter or jam on. I know you will love it when you taste it. It even smells heavenly. Also makes a great gift, or as an addition to any family Christmas gathering.
Provided by Kari-girl
Categories Low Protein
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend the ingredients one at a time, in order given.
- That's it, that simple!
- Keeps in the frig, for up to 2 weeks, or, part of it can be frozen and thawed for later use.
- Tip: can whip the softened butter with honey then add the rest of the ingredients.
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.
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!
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE
This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.
Nutrition Facts :
CRANBERRY CHRISTMAS CAKE
This has been in our family for years;(My mom is 57 and she has had it since she was little.) I actually can't remember a Thanksgiving or Christmas without this cake. We aren't sure where this recipe came from, but it is loved by all. We have always called it our family secret. The butter sauce could be used for many other things and you could substitute the cranberries with other fruit. But, it is so good just like it is. The funny thing is, the Butter Sauce looks like gravy and every year somone ends up putting it on there mashed potatoes!
Provided by BigJsgal
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix together dry ingredients.
- Add milk and melted butter, stir, this will be lumpy and thick.
- Mix in Cranberries.
- Pour in greased 8x8 pan.
- Bake for 45-50 minutes.
- Double this recipe and use a 9x13 pan.
- Serve with Butter Sauce.
- Bring 1 cup brown sugar, 3/4 cup whipping cream and 1/2 cup butter to a boil in a sauce pan.
- Boil for 10 minutes, stirring continuously.
Nutrition Facts : Calories 732.5, Fat 32.1, SaturatedFat 20, Cholesterol 97.3, Sodium 449.6, Carbohydrate 107.8, Fiber 2.6, Sugar 70, Protein 6.6
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