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!
Another perfect flavor for fall is our Whipped Maple Butter – something special to add to pumpkin muffins, pancakes, cornbread, and more.
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?
- 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.)
How To Make Cranberry Honey Butter
To make this cranberry butter recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips and storage information.
Other Flavored Butter Recipes:
Cranberry Honey Butter
- 1/2 cup salted butter , room temperature
- 3 tablespoons homemade cranberry sauce
- 1 tablespoon honey
- 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.)