- 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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"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 :("
"My suggestion, make your own butter!!!!! It tastes so much better than if you use store bought (unless you're using Kerrygold-best tasting store bought butter. Homemade butter is easy. Put about 2 cups of heavy whipping cream in food processor. You'll end up blending for maybe 5 minutes, it will first turn into a whipped cream... keep going! soon it will start to harden and the buttermilk will separate from the actual butter. i use the buttermilk and make biscuits with it and i tried them with this butter and it was heaven!!!! I make a lot of my own butter because its unbeatable, you can also try many easy recipes like a garlic, rosemary, italian herb, sea salt truffle, I've even mixed strawberries in with some cream cheese. So many options. But this recipe will be my gifts this year to the ones I love."
"Yummy! If you are making for a gift, note the 2 weeks"
"Made this for Thanksgiving. Everyone loved it. It will now be a standard part of the menu."