- 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.
Originally published as Cranberry Honey Butter in Taste of Home October/November 2012, p15
Reviews for Cranberry Honey Butter
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Reviewed Dec. 21, 2013
Yummy! If you are making for a gift, note the 2 weeks
Reviewed Nov. 29, 2013
Made this for Thanksgiving. Everyone loved it. It will now be a standard part of the menu.
Reviewed Sep. 17, 2012
This was fast and easy to make and taste fantastic on my morning toast or English muffin