- 1 cup butter, softened
- 1/3 cup finely chopped dried cranberries
- 1/4 cup honey
- 2 teaspoons grated orange peel
- 1/8 teaspoon kosher salt
- In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months. Yield: 24 servings.
Reviews for Cranberry Honey Butter
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"Yummy!! Loved it!!"
"Made this recipe for my SPLASH Christmas Luncheon Ladies... 36 jars and it turned out amazing. Everyone loved this spread!!"
"I added a little more of the cranberries and a little less honey. I love the taste of cranberries. Thanks for a delicious and simple holiday treat."
"Excellent and totally addictive. Scrumptious on fresh baked biscuits or baguette. My new 'go to' recipe."
"Ecellent, excellent stuff! Beware if you're flying, though...TSA took mine :("