Pin by Cindy Ware-Davidson on Breakfast in 2025 | Cranberry butter recipe, Butter recipes homemade, Butter recipe

🖋️ Written by Emma

Why Make This Recipe

Cranberry butter is a delicious twist on regular butter. It adds a fruity, tart flavor that can brighten up many dishes. Making your own cranberry butter is a fun and easy way to upgrade your breakfast. You can use it on toast, pancakes, or even muffins. Plus, it’s a great way to use leftover cranberries!

How to Make Cranberry Butter

Ingredients:

• 1 cup fresh or frozen cranberries
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt

Directions:

1. Start by rinsing the cranberries under cool water. If you use frozen cranberries, thaw them first.
2. In a small saucepan, add the cranberries and sugar. Cook over medium heat for about 10 minutes. Stir occasionally. The cranberries will burst and the mixture will become syrupy.
3. Remove the saucepan from the heat. Let the cranberry mixture cool for a few minutes.
4. In a mixing bowl, combine the softened butter and the cooled cranberry mixture.
5. Beat the two together until you have a smooth and creamy consistency. If you like, add cinnamon and a pinch of salt for extra flavor.
6. Transfer the cranberry butter to a container and refrigerate until firm.

How to Serve Cranberry Butter

Cranberry butter is great on warm toast, bagels, or pancakes. You can also spread it on muffins or breakfast scones. It adds a special touch to any breakfast or brunch. Try it with a hot cup of coffee or tea!

How to Store Cranberry Butter

Store your cranberry butter in an airtight container in the refrigerator. It will keep for up to two weeks. For longer storage, you can freeze it. Just scoop some into ice cube trays, freeze, and then transfer the cubes to a zip-top bag.

Tips to Make Cranberry Butter

• Use fresh cranberries for the best flavor, but frozen will work too.
• Make sure your butter is softened for easy mixing.
• Adjust the sweetness by adding more or less sugar based on your taste.

Variation

You can change the flavor by adding different spices. Try adding vanilla extract or nutmeg for a unique twist. You could also blend in a bit of orange zest for a citrusy flavor!

FAQs

Can I use dried cranberries for this recipe?
Yes, but dried cranberries will give a different texture and sweetness. Soak them in warm water for about 10 minutes before using.

Can I use salted butter instead?
Yes, you can use salted butter. Just skip adding extra salt in the recipe.

How long does homemade cranberry butter last?
It will last up to two weeks in the refrigerator. For longer storage, freeze it for up to three months.

Cranberry Butter

Cranberry butter is a delightful spread that adds a fruity, tart flavor to your breakfasts, perfect for toast, pancakes, and muffins.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Course: Breakfast, Spread

Cuisine: American

Calories: 80

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup fresh or frozen cranberries Use fresh for best flavor; frozen cranberries are also acceptable.
• 1/2 cup sugar Adjust sweetness based on personal preference.
• 1/2 cup unsalted butter, softened Make sure it's softened for easy mixing.
• 1/2 teaspoon cinnamon (optional) Add for extra flavor if desired.
• 1 pinch salt Omit if using salted butter.

Method

 

Preparation

1. Rinse the cranberries under cool water. If using frozen cranberries, thaw them first.
2. In a small saucepan, add the cranberries and sugar. Cook over medium heat for about 10 minutes, stirring occasionally until the cranberries burst and the mixture becomes syrupy.
3. Remove the saucepan from heat and let the cranberry mixture cool for a few minutes.
4. In a mixing bowl, combine the softened butter and the cooled cranberry mixture.
5. Beat the two together until smooth and creamy. Optionally, add cinnamon and a pinch of salt.
6. Transfer the cranberry butter to a container and refrigerate until firm.

Notes

Cranberry butter can be served on warm toast, bagels, pancakes, or muffins. Store in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage. For variations, consider adding spices like vanilla extract or nutmeg, or orange zest for a citrusy twist.