“This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.”
READY IN:
5mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
  2. Place the cranberry butter on a piece of plastic wrap & form into a log.
  3. Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
  4. Cut into rounds, then serve & enjoy!

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