Instructions
1. Cook the Cranberries: In a small saucepan, combine the cranberries, sugar, and orange juice (or water). Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and let cool completely.
2. Prepare the Butter: In a medium bowl, beat the softened butter with a hand mixer or wooden spoon until light and smooth.
3. Combine: Once the cranberry mixture is cool, fold it into the butter along with the orange zest and a pinch of salt. Stir or beat gently until evenly combined and marbled with color.
4. Serve or Store: Spoon into a small serving dish or jar. Use immediately, or cover and refrigerate for up to 1 week. Let it soften slightly at room temperature before serving for easy spreading.
Tips & Variations
Sweeter or Tart: Adjust sugar to taste—start with ⅓ cup for a tarter spread or use up to ¾ cup for a sweeter one.
Spiced Version: Add a pinch of cinnamon or ground ginger to the cranberries while cooking.
Make Ahead: Cranberry butter can be made up to a week in advance. Flavors deepen as it sits.
Gifting Idea: Pack into small jars, seal with a lid, and tie with twine or ribbon for a thoughtful homemade gift.
Serving Suggestion: Perfect on fresh bread, pancakes, waffles, or alongside roasted turkey or chicken.
Makes about 1 cup | Prep time: 10 minutes
