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Walnut Cranberry Butter

 Walnut Cranberry Butter
"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."
21 ServingsPrep: 20 min. + chilling

Ingredients

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

Directions

  • 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.
  • 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.
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.