Cranberry Butter

Ingredients for Cranberry Honey Butter

Butter: This recipe is all about the butter, so go with the best-tasting butter you can find at the store, or make it extra special with butter made from scratch. Salted or unsalted butter will work here—unless you prefer to control the amount of salt, in which case you should use unsalted butter.
Dried cranberries: Dried cranberries add a chewy texture and their signature sweet-tart flavor. They usually contain added sugar, but you can find low-sugar or unsweetened varieties if you prefer to control the sweetness level or want the natural taste of cranberries to stand out. Be sure to finely chop them so they mix evenly into the butter.
Honey: The floral sweetness of honey mellows the tartness of the cranberries without making the butter overly sweet. Not sure which honey to buy? See which brands of honey our Test Kitchen favors.
Orange zest: Cranberry and orange is a classic flavor combination in baked goods, cocktails, cranberry sauce and more. Orange zest adds a bright, citrusy note that pairs perfectly with the sweet-tart cranberries. You’ll need one large orange to yield the 2 teaspoons of zest required for this recipe.
Salt: A pinch of salt helps balance the cranberries’ tartness and the honey’s sweetness. If you use salted butter, you can skip adding salt.

Directions

Step 1: Make the cranberry butter

In a small bowl, beat the softened butter, chopped dried cranberries, honey, orange zest and salt with an electric mixer or rubber spatula until they’re blended.

Editor’s Tip: Let your butter sit at room temperature for at least one hour before making cranberry butter. If you forget, use one of our hacks to soften butter quickly.

Step 2: Store the cranberry butter

Transfer the cranberry butter to an airtight container or shape it into a log. Store the cranberry butter in the refrigerator for up to two weeks or in the freezer for up to three months.

Editor’s Tip: If you prefer to shape it into a butter log, scoop the butter into the center of a piece of plastic wrap or parchment paper, roll it tightly and twist the ends closed. Double-wrap it in aluminum foil to keep it fresh and free from absorbing odors in the fridge or freezer.