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

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."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:21 servings
Quick Test Kitchen Approved
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 serving (1 tablespoon) equals 76 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 67 mg sodium, 4 g carbohydrate, trace fiber, trace 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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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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