You will want to add this Cranberry Butter recipe to your Thanksgiving and Christmas menu. Enjoy it as a compound butter or as a whipped butter. It’s perfect on dinner rolls or even a bagel for morning breakfast.
We love flavored butters. They make for a great addition to so many different breads, bagels, muffins, waffles and more. Since the holidays are just around the corner, we have been working on adding some new items to our Thanksgiving and Christmas menu. Yesterday, I shared our delicious Waldorf Salad. Oh and earlier in the week, The Best Sweet Potato Casserole.
I knew we needed to think of a great holiday butter to add to our rolls. These past few years, we have been buying Kings Hawaiian dinner rolls. My hubby is seriously addicted to them. He loves the sweetness. He is very frugal but always pays extra for his favorite rolls.
I made this Cranberry Butter because I knew it would be perfect on his rolls and also on my morning bagels and toast. I made one log to be more like a compound butter and then I whipped a batch for dinner rolls.
The flavors in the butter were perfect. You gain quite a bit of orange from the orange juice and zest. The cranberry and orange go so well together. I planned to add this butter to sweet rolls. If you are using plain rolls, go ahead and add a bit of honey or powdered sugar to give it a bit of sweet.
We are definitely adding this butter to the Thanksgiving and Christmas dinner table. Hubby has already added it to his grilled turkey sandwich he made. He likes it that much, lol.
3/4 cup Cranberries
1/2 cup Orange Juice
2 stick softened Butter
Zest of an Orange
Cook cranberries and orange juice in medium saucepan until popped and tender (about 10 minutes).
Allow to cool completely.
Mix cranberry mixture into butter until well blended.
Transfer mixture to a jar OR form into log and wrap in parchment paper, twisting ends.
Do you have a favorite flavored butter that you make for the holidays?
- 3/4 cup Cranberries
- 1/2 cup Orange Juice
- 2 stick softened Butter
- Zest of an Orange
- Cook cranberries and orange juice in medium saucepan until popped and tender (about 10 minutes).
- Allow to cool completely.
- Mix cranberry mixture into butter until well blended.
- Transfer mixture to a jar OR form into log and wrap in parchment paper, twisting ends.