This Cranberry Honey Butter is a fantastic condiment, great for biscuits, rolls, muffins, and pancakes. It only takes minutes to whip up and makes a great gift!
This year for Thanksgiving I decided to make a double batch of my homemade cranberry sauce, but we had quite a bit leftover (I always forget a little goes a long way!), so I spent the days following putting it in cranberry hand pies, and muffins, and also making flavored butter!
I figured my strawberry honey butter is always such a hit, why not alter it with cranberries, and this Cranberry Honey Butter was born. We all love it so much I decided to make it as holiday gifts for my kids’ teachers. Put in cute decorative jars with a ribbon, who wouldn’t love to receive some?
Recipe Notes
- You can use store-bought cranberry sauce, but it won’t be nearly as flavorful as my homemade recipe.
- This recipe is best with some salt. If you only have unsalted butter on hand, add a 1/8 teaspoon kosher salt to start, taste, and adjust to your liking.
- The ingredient amounts can easily be doubled, tripled, quadrupled, and so on! Whip up a batch and put it in decorative jars for a simply delicious DIY gift.
Storing Cranberry Butter
This can be stored on the counter if it will be eaten within a couple days, or in the refrigerator in an airtight container, up to 10 days, then allow to come to room temperature before serving. You can also freeze it up to 2 months (thaw overnight in the refrigerator, then set out to reach room temperature.)
Other Flavored Butter Recipes
Other Condiments we love!
- Raspberry Jam (only 3 ingredients!)
- Easy Lemon Curd
- Bacon Jam
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make Cranberry Honey Butter
Cranberry Honey Butter
Ingredients
- 1/2 cup salted butter , room temperature
- 3 tablespoons homemade cranberry sauce
- 1 tablespoon honey
Instructions
- Place all of the ingredients in a mixing bowl; beat with an electric mixer until combined and smooth.
- Scrape down the sides of the bowl with a spatula and beat again until perfectly light and fluffy.
- Spoon into a ramekin or 4 ounce glass jar; leave on the counter for up to 2 days or transfer to the refrigerator in an airtight container for longer storage (bring to room temperature before serving.)
Notes
Nutrition
Other Notes
Just wondering if this recipe would work with the plant based butters, as I have a dairy allergy.
I’ve only made this with regular butter, so without further recipe testing, I don’t know. You could try it.
This butter sounds delicious! I can only imagine how amazing it is when spread over warm fruited scones! Yum!
If using the pkg of “real” cranberries do you cook them down first or???? Thank you ?
Cranberry sauce is used, not just cranberries. If you click on the link listed in the ingredients, it will take you to the recipe for homemade cranberry sauce. Thanks!
Um…YUM!!! I can’t wait to make this!
You’ll love it, Kathleen!
Can you freeze this Cranberry butter…as butter can be frozen…please advise. Thanks
Yes, those instructions are in the recipe notes. Thanks!