Walnut Cranberry Butter Recipe
Walnut Cranberry Butter Recipe photo by Taste of Home
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Walnut Cranberry Butter Recipe

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"This cranberry butter is wonderful on warm bread or biscuits," recommends Corky Huffsmith of Indio, California. "Be sure to use real butter and margarine—the low-fat products have a higher water content that doesn't give the same results."
Featured In: Holiday Butters
TOTAL TIME: Prep: 20 min. + chilling
MAKES:21 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 21 servings


  • 3/4 cup butter, softened
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 cup chopped fresh cranberries
  • 2 tablespoons chopped walnuts, toasted

Nutritional Facts

1 tablespoon: 76 calories, 7g fat (4g saturated fat), 18mg cholesterol, 67mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.


  1. In a small bowl, beat the butter, brown sugar and honey until fluffy, about 5 minutes. Add cranberries and walnuts; beat 5 minutes longer or until butter turns pink.
  2. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish. Yield: 1-1/3 cups.
Originally published as Walnut Cranberry Butter in Taste of Home December/January 2007, p11

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Cookin4MyFam User ID: 4515320 160716
Reviewed Nov. 3, 2009

"Yes, it does make 21 servings! My family enjoyed it. Would definetly be better if it was served on fresh warm bread out of the oven."

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