Cranberry Cinnamon Honey Butter Recipes

SPICED CRANBERRY MUFFINS AND CINNAMON HONEY BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease a standard 12 cup muffin tin, or line with muffin liners.
• Place the fresh or frozen cranberries in a food processor and pulse a few times until the berries are coarsely chopped. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, sugar, and spices.
• In a separate bowl, whisk together all the wet ingredients.
• Make a well in the center of the flour mixture and pour in the milk mixture. Stir a few times until batter begins to come together, then add the chopped cranberries. Stir just until combined, being careful not to over mix. Batter will be thick and lumpy, but should not be dry. Add an extra tablespoon (or two) of milk if batter seems too dry.
• Put about 1/3 cup muffin mix into each cup of prepared muffin tin. Sprinkle with coarse sugar (optional).
• Bake for approximately 15 minutes. When done, muffins will be lightly golden and spring back when touched.
• Remove immediately from pan and cool on wire rack.
• Stir all the ingredients together until smooth. Serve at room temperature.

CRANBERRY HOLIDAY BUTTER

Steps:

• Add butter, cranberries, orange juice, honey, cinnamon and powdered sugar to a medium size mixing bowl, use a mixer to mix/whip on high until fluffy.
• Put in a pretty bowl or butter dome to serve. Store in refrigerator.

CRANBERRY HONEY BUTTER

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.

CRANBERRY HONEY BUTTER

Steps:

• In a large bowl, combine the butter, cranberry sauce, honey, powdered sugar, orange zest and salt, and beat until light and fluffy. Taste and adjust seasoning, if necessary.
• Refrigerate up to 2 weeks. For gifting, pair with homemade rolls, scones, muffins or cornbread.

CRANBERRY CINNAMON HONEY BUTTER

Steps:

• Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed. I have a small-sized food processor and needed to scrape down the sides frequently.
• Scrape the butter into a small serving bowl. If desired, form into a log on plastic wrap, wrap completely and refrigerate until firm.
• Best served at room temperature but store in refrigerator when not using.

CINNAMON HONEY BUTTER

Steps:

• In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.

HONEY CINNAMON BUTTER

Steps:

• Beat all ingredients until smooth. Store, tightly covered, in the refrigerator.

CRANBERRY CINNAMON COOKIES

Steps:

• Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
• Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
• Bake in preheated oven until edges turn brown, about 10 minutes.