Here’s a festive Christmas Cranberry Honey Butter—sweet, tangy, and perfect for breads, muffins, or rolls 🎄🍞
Christmas Cranberry Honey Butter
Ingredients (makes ~1 cup)
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup honey
- ¼ cup fresh cranberries
- 1 tsp orange zest
- ½ tsp cinnamon (optional)
- Pinch of salt
Instructions
- Prepare cranberries
- Chop fresh cranberries finely (or use thawed frozen cranberries).
- Optional: lightly sauté cranberries with a teaspoon of honey for 1–2 minutes to soften and reduce tartness.
- Mix butter
- In a bowl, beat softened butter until creamy.
- Add honey, orange zest, cinnamon (if using), and salt. Mix until smooth.
- Fold in cranberries
- Gently fold chopped cranberries into the butter mixture.
- Chill
- Transfer to a small jar or container. Chill at least 30 minutes to let flavors meld.
- Serve
- Spread on warm rolls, cornbread, muffins, or toast.
Tips & Variations
- Extra flavor: Add a splash of bourbon or vanilla extract.
- Smooth version: Pulse cranberries in a food processor before folding in.
- Festive touch: Top with a few whole cranberries for garnish.
- Make ahead: Keeps in the fridge for up to 1 week; bring to room temperature before serving.
I can also give you a quick, no-chop version that uses whole cranberry sauce for an ultra-fast holiday butter.
Do you want me to do that?
