Quick Cranberry Butter

Quick Cranberry Butter

6
Booksie B 2

"This festive spread is perfect for holiday or everyday use."

Ingredients 15 m {{adjustedServings}} servings 119 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
  2. Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.
Tips & Tricks
Cranberry Mustard Salad Dressing

See how to make a tangy cranberry and mustard-based vinaigrette.

Lemon Caper Butter Sauce

See how to make a simple, classic French butter sauce with lemon and capers.

Footnotes

  • Cook's Note:
  • For a stiffer spread, cover and chill until needed.
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Reviews 6

  1. 6 Ratings

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Molly
11/30/2013

Delicious! I made this for Thanksgiving, but didn't have a pretty container to serve it out of. I put the butter in my decorator kit and used the biggest tip to make individual servings. There is a great balance of tart and sweet to this butter that was wonderful on warm dinner rolls. Quick and easy to make - and would be great on a scone. Thanks Booksie B for sharing your recipe. I'm making up another batch just to have at our house.

Jen
12/23/2013

This is a wonderful toast spread. Make sure you really cream the butter first, then add the sugar and cream again, before you add the chopped hydrated cranberries. Make sure the cranberries are cooled, too. I've made this hurriedly and regretted it. The warm cranberries made the butter separate and not look good. When done carefully, this is pretty and scrumptious enough for gift giving with a loaf of fresh bread.

queenofrefuse
9/22/2013

This was fantastic; the slightly tart cranberries provided a nice balance to the sweet flavors. I served it at brunch with scones and muffins and received a lot of compliments. Thanks for sharing Booksie B, I will use this recipe often!