Cranberry Honey Butter
Updated
Updated
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!
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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 pound cake, 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?
Another perfect flavor for fall is our whipped maple butter – something special to add to pumpkin muffins, pancakes, cornbread, and more.
What’s in This Cranberry Honey Butter Recipe?
As the name suggests, you’ll need cranberry sauce, honey, and butter to make this recipe. You can find the exact measurements in the recipe card below.
- Salted butter – Make sure it’s room temperature for smooth blending. If you use unsalted butter, you’ll need to add a bit of salt to the recipe. Add a 1/8 teaspoon to start, taste, and adjust to your liking.
- Honey – This is what makes the butter sweet, rich, and so delicious. Use any honey you like, but make sure it’s good quality. I’m partial to the Clover brand because it has such a deep flavor and color.
- Cranberry sauce – This is a great use for any leftover cranberry sauce. You can use canned store-bought, but it won’t be nearly as flavorful as my homemade cranberry sauce recipe.
Serving Suggestions
We love this butter on a popovers, croffles, and biscuits. It’s also wonderful on a bagel, muffins, and pancakes, of course. 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.
Proper Storage
This can be stored in a ramekin or butter dish on the counter, covered, if it will be eaten within a couple days (out of direct sunlight and away from moisture), or in the refrigerator in an airtight container, up to 2 weeks, 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.)
More Flavored Butter Recipes:
- Whipped Maple Butter
- Bourbon Honey Butter
- Cinnamon Honey Butter
- Strawberry Honey Butter
- Whipped Herb Butter
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 TikTok, Facebook, Instagram, Pinterest, and YouTube!
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 and use as desired.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
This is just wonderful! Going to give it as gifts.
I’m so glad to see this. First of all, hadn’t thought of this mixture (cranberry sauce and honey), secondly, I have a cup of homemade cranberry sauce and didn’t know what I could do with it. Can’t wait to try this. Thank you for your good ideas!
Loved this! Perfect on cranberry muffins.
This looks incredibly delicious! I can just see it melting into a warm scone or hot buttermilk pancake!
What are your thoughts about using a fresh cranberry relish? I make it with 2 cups cranberries, 1 whole navel Orange, rind and all, and a scant cup of sugar. This is process through a food mill. I don’t know if the fresh fruit would destroy the texture of the creamy butter or not. Thank you!
Hi Ruth! I can’t say for sure without further testing. I do know it will definitely change the texture – it won’t be smooth and will possibly have a gritty mouth feel. But I bet it will still taste great. Maybe try it and report back!
Sounds wonderful! is this able to be canned for a long storage shelf life like apple butter? Im new to canning, so just thought i would ask lol ;)
Can this be canned for longer storage?
Hi Helen – storage information is included in the article. This recipe has not been tested for canning, so I can’t say.
Just freeze the cranberries for use throughout the year and make it as you need it. The butter recipe is so easy there is no need to “can” it. Just freeze it if you want.
The cranberry butter looks lucious but why does it have to be homemade- not everyone has it in their fridge?
As mentioned in the article, you can use store-bought cranberry sauce, it just won’t be as flavorful as our homemade recipe.
I looked up a recipe to “jazz up” store bought cranberry sauce. I think I’ll do that before i make this. Do you think it will work with margarine( I have a relative that has a milk allergy).
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!