This easy, whipped compound butter with cranberries, cinnamon and a hint of orange is just the thing to make any holiday meal special. Perfect for scones, rolls, cornbread, pancakes and biscuits to name a few, you’ll find yourself serving this gorgeously festive, lightly sweet butter every time family and friends gather this season!
What You Need To Make Cranberry Holiday Butter
- butter
- whole cranberry sauce
- an orange
- honey
- ground cinnamon
- confectioner’s sugar
It’s been said that love is in the details. If that’s the case, your special someones will know for sure how much you love them when you serve this delectable little compound butter this season. Why serve them plain ol’ butter when in just 5 minutes, you can whip up this lightly sweet honey butter full of tart cranberries, sprinkles of cinnamon and a balancing splash of citrus?
All of the sudden, hot rolls and breads in baskets over to the side transform from afterthoughts to delicate treats as this butter is tucked inside and begins to melt. You might want to make extra!
If you’re not careful, this cranberry butter might be the most talked about dish you serve this holiday. Brunches, lunches, bring-a-dish dinners, family gatherings and parties… All of them need a little something special. And this little detail is just the thing to spread a little love.
More Cranberry Recipes for the Holidays
Other Compound Butter Recipes You’ll Love
- Raspberry Lemon Butter
- Whipped Pumpkin Honey Butter
- Herbed Steak Butter with Goat Cheese & Bacon
- Whipped Coconut & Orange Butter
Cranberry Holiday Butter
Equipment
- stand or hand mixer
Ingredients
- 3 sticks butter, room temperature
- 1 cup whole cranberry sauce
- ½ medium orange, juiced
- 2 tablespoons honey
- 3-4 teaspoons ground cinnamon
- ¼ cup confectioner's sugar
Instructions
- Add butter, cranberries, orange juice, honey, cinnamon and powdered sugar to a medium size mixing bowl, use a mixer to mix/whip on high until fluffy.
- Put in a pretty bowl or butter dome to serve. Store in refrigerator.
Notes
Will this whipped compound butter stay soft when refrigerated? Can it be frozen?
Hi, JoAnn! Real butter always firms up when it is refrigerated. It is best to let this butter sit out for 20 minutes or so before using. I have never frozen this compound butter, but I do freeze regular butter when I purchase extra and need to store it until I am ready to use it. Looking at the ingredients list, I don’t see why this compound butter shouldn’t freeze well too. Just cover tightly! Enjoy!
Will really enjoy this, as we all love cranberry! Thanks bunches!
Hi, Brenda! I am just tickled to hear it! We love cranberry too, and we find all sorts of things to spread a little of this on. I hope you do too this holiday season!
Tried to make but never got fluffy. I assume it’s the butter I used. I will have to get real butter and try again. Still good just not creamy
Hi, Melissa! Yes, real butter is a must. Make sure the butter is room temp or just a bit cooler when you whip for best results. It won’t get fluffy like whipped cream, but it will still have a whipped texture. Also, if you want to add the orange juice last and add it just a little bit at a time so that you can gauge if the butter is getting too “wet,” that might help too. I am glad you still enjoyed it though. It’s such a yummy little treat!
Could a fresh cranberry relish be used? Or is it important to use the jellied canned cranberries? Thank you
Hi, Ruth! You sure could use the fresh relish. I would be aware of how much of the liquid used though so that the butter doesn’t get too wet and not have the right texture. The jellied whole cranberries give you some berries and some “jelly.” Who doesn’t love a little melted butter and jelly on hot bread? That is why I used it here. But I think the relish would work too and would love to hear about your results!