This Cranberry Orange Butter is a zesty treat that pairs perfectly with toast or muffins. It’s a blend of sweet cranberries and bright orange, making it a fun and flavorful spread!
It’s super easy to make, and honestly, just the smell while it cooks is worth it! I love to slather it on fresh bread during breakfast. Yum! 🍞✨
Key Ingredients & Substitutions
Cranberries: Fresh cranberries offer the best flavor, but if they’re out of season, frozen ones will work just fine. They are just as tart and juicy, so don’t worry!
Granulated Sugar: You can use honey or maple syrup instead if you want a less refined option. Adjust the amount based on your sweetness preference; start with less, then add more to taste.
Orange Zest and Juice: Fresh is always best for that bright, fragrant flavor! If you don’t have oranges, you could use lemon zest and juice for a different twist.
Butter: Unsalted butter is what I recommend to control the saltiness in your spread. If you’re looking for a dairy-free option, use vegan butter or coconut oil.
Rosemary: This herb adds a lovely hint of flavor but is totally optional! If you’re not fond of rosemary, feel free to omit it or try thyme instead for a different herbal note.
How Do I Make Sure the Cranberries Burst Perfectly?
Bursting cranberries brings out their tartness and sweetness, but timing is key! Here’s how to get it right:
- Start with medium heat — you want the cranberries to cook gently without burning.
- Stir occasionally to prevent sticking and ensure even cooking.
- Look for the cranberries to pop! It usually happens around 10-15 minutes, creating a thick mixture.
- Don’t rush it! Allowing them to burst naturally enhances the flavor, so be patient.
After cooling, mix it with the softened butter for a delicious spread that you’ll want to keep on hand! Enjoy this flavorful butter on your favorite breads or muffins.
Cranberry Orange Butter
Ingredients You’ll Need:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tablespoon orange zest (from about 1 large orange)
- 1/4 cup orange juice (freshly squeezed)
- 1/2 teaspoon fresh rosemary leaves (optional for subtle herb flavor)
- 1 cup unsalted butter, softened to room temperature
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 25 minutes to prepare and cook, plus an additional hour to chill in the refrigerator. It’s quick to make, and most of the time is just letting it cool and set. Perfect for spreading on your breakfast favorites!
Step-by-Step Instructions:
1. Combine the Ingredients:
Start by placing cranberries, granulated sugar, orange zest, orange juice, and rosemary (if you’re using it) in a small saucepan. Mix everything together so the cranberries are well coated.
2. Cook the Mixture:
Turn the heat to medium and cook the mixture. Stir it occasionally as it heats. You want to wait until the cranberries burst and the mixture thickens slightly, which should take about 10-15 minutes. Keep an eye on it to avoid any burning!
3. Cool the Cranberry Mixture:
Once the cranberries have burst and formed a nice sauce, remove the pan from the heat and allow the mixture to cool completely. This is important so it doesn’t melt the butter in the next step!
4. Beat the Butter:
In a mixing bowl, take your softened unsalted butter and beat it with a mixer until it becomes smooth and fluffy. This will give your butter a nice light texture that feels great on bread!
5. Mix in the Cranberry Mixture:
Now, gently fold your cooled cranberry mixture into the butter. Make sure it’s all well combined for a beautiful swirl of color and flavor.
6. Add the Finishing Touch:
Add a pinch of salt to enhance the flavors, and give it one last stir to incorporate everything.
7. Transfer and Chill:
Transfer the cranberry orange butter into a clean jar or container. Pop it in the refrigerator and let it chill for about an hour until it firms up nicely.
8. Serve and Enjoy!
When you’re ready to enjoy, take it out of the fridge and spread it on warm bread, toast, or muffins. It’s deliciously creamy, tangy, and festive. Enjoy!
Happy spreading! 🎉
Can I Use Dried Cranberries Instead?
While dried cranberries won’t burst or create that lovely sauce, you can still use them. Just soak them in warm water for about 10-15 minutes to rehydrate before mixing them with the butter and other ingredients for a different texture and flavor.
How Long Can I Store Cranberry Orange Butter?
This butter can be stored in the refrigerator for about 1-2 weeks. Make sure it’s in an airtight container to maintain freshness. You can also freeze it for up to 3 months; just thaw it in the fridge before using.
Can I Adjust the Sweetness?
Absolutely! Feel free to adjust the amount of sugar to suit your taste. If you prefer it less sweet, start with 1/3 cup of sugar and taste it before adding more. You can also use alternatives like honey or agave syrup.
What Else Can I Use This Butter On?
Cranberry orange butter is versatile! It’s great on pancakes, waffles, scones, or even as a filling for pastries. You can also use it to add flavor to roasted vegetables or meats!