Cranberry Butter

"I like to do this recipe in a food processor but a hand-held mixer is just fine. It's beautiful on a brunch table or for Thanksgiving (I mold it for Valentine's Day!) Can be made ahead of time and frozen and I know you'll find this sweet/tart combo a very special treat."
 
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Ready In:
5mins
Ingredients:
9
Yields:
2 cups (approx)
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ingredients

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directions

  • Whip softened butter at medium speed until it is pale yellow in color.
  • Add cranberries, cranberry sauce, brown sugar, honey, walnuts, orange and lemon zest.
  • Continue whipping until butter mixture is light pink in color.
  • Add buttermilk and whip until it is incorporated.
  • Freeze ahead and simply thaw and add 1 tsp.
  • buttermilk when you re-whip before you are ready to serve OR You can fill small molds or individual portions and just thaw before hand.
  • Great on sweet breads, muffins, pancakes, waffles and french toast.
  • If you use a processor for this, save the walnuts for last and fold in by hand, otherwise, they get ground to a powder.

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RECIPE SUBMITTED BY

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
 
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