This 2-ingredient, 2-step cranberry compound butter recipe is all you need to celebrate the beginning of the holiday season. It will make having your morning toast, French toast, an English muffin, Parker House rolls, waffles, pancakes, scones, or croissants a deluxe experience!
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Why you will love this homemade cranberry butter?
First of all, you love this recipe because it’s a no-brainer. You only need two ingredients, and it’s done in two easy steps. But you’ll also love it because there’s something undeniably irresistible about this cranberry compound butter.
Combining the dried cranberries’ tartness (this is not a recipe for fresh cranberries) with the butter’s creamy richness creates a harmonious dance of flavors on your palate. With every spread, you’ll get a burst of fruitiness that complements the butter’s velvety texture, transforming the ordinary into the extraordinary.
Last but not least, this recipe proves that cranberries are very versatile and go further than cranberry sauce or juice.
My love story with this cranberry compound butter
I started making this cranberry butter during the Christmas season of 2011. I had my family from Venezuela visiting, and I decided to surprise my niece Valeria with this butter that we called “Christmas butter” because of the red cranberry pieces.
But trust me, cranberry butter is not just for the holiday season. Its delightful blend of sweet and savory makes it a versatile spread that can be enjoyed year-round. Plus, this fruit butter is like having butter and jam in one spread, a delightful twist sure to impress your guests!
What is compound butter?
Compound butter is a culinary delight, a simple blend of softened butter mixed with aromatic ingredients, including herbs, spices, fruits, or even edible flowers. Combining these flavors makes the butter an enhanced, versatile spread or cooking aid.
The name compound butter comes from the French beurre composé. Classic beurres composés include the classics beurre à la bourguignonne (made with garlic and parsley), garlic butter, and beurre maitre d’hotel (with parsley and lemon juice).
How to make cranberry compound butter?
Making this cranberry butter recipe is a breeze that can be done in two easy steps:
- Blend the Ingredients in a food processor: softened butter and dried cranberries. Pulse a few times, and that’s it. You can use an immersion blender if you don’t have a food processor. You can also make this whipped cranberry butter by hand, softening the butter in a small bowl, chopping the cranberries, and then combining everything.
- Shape and chill: transfer the butter mixture onto plastic wrap. Shape it into a log or your desired shape. Wrap it tightly and refrigerate for at least 2 hours.
A few notes on this flavored butter
- I make this compound butter with salted butter. If you choose unsalted butter, you may need to add a pinch of salt.
- This is a two-ingredient recipe. But if you add some orange zest for an extra kick of flavor, you’ll have a delicious cranberry butter with a citrus zing.
- You can serve this butter either soft, at room temperature for a spreadable consistency, or cold, sliced in medallions.
- This easy recipe is the perfect breakfast treat. It will also grace your holiday table and is a great way to add flavor to a cheese and charcuterie board.
- This butter will last up to two weeks if refrigerated in an airtight container. You can keep it frozen for up to a year.
More compound butter recipes
If you like this cranberry butter, you may enjoy the following too:
More delicious cranberry recipes
- Apricot, cranberry, and Maple Granola
- Chocolate Cranberry Banana Bread
- Cranberry Pineapple Relish
- Oatmeal Cranberry Banana Bread
- Pistachio and cranberry biscotti
- Roasted Brussels Sprouts with Cranberries
- Roasted butternut squash cranberry and feta salad
Best Cranberry Compound Butter Recipe
Following is the recipe card for this delicious spread. I hope you like it as much as we do.
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Dried Cranberry Compound Butter
Ingredients
- ½ cup butter 1 stick
- ½ cup dried cranberries grossly chopped
Instructions
- Place the butter with the cranberries in a food processor bowl. Process until well combined.
- To refrigerate or freeze, place the butter on parchment paper or plastic wrap, wrap it tightly, and shape it into a log.
- Refrigerate for at least 2 hours.
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