Cranberry Butter Recipe
This cranberry butter could be the best thing you eat all season!
Cranberry Butter is one of those fabulous treats that you get to enjoy only one time a year. That time when you see tons of extra lights around town, you hear holiday music on the radio and homemade smells are prolific in the kitchen.
If you tend to shop big the way I do over the holiday season, you will inevitably have some fresh cranberries left over from Thanksgiving. That’s where this clean eating Cranberry Butter comes in. Not only do you keep those fabulous little berries from going bad, but you get to enjoy them on just about anything you can spread them on. I just love cranberries!
And if you are at a loss for what you would put this one, let me give you a hand…
- Morning toast
- Spread over a baked chicken or turkey breast.
- Dolloped over vanilla ice cream
- Blended with some oil and vinegar for a delicious cranberry vinaigrette
And those are just a few ideas! Really, this stuff is pretty versatile. Anything you like with cranberries, you can put this on and it will be delicious!
CRANBERRY RECIPES
- Skillet Cranberry Upside Down Cake
- Cranberry Pecan Quinoa
- Cranberry Pie
- Butternut Cranberry Bake
- Cranberry Oat Bran Muffins
- No Bake Oatmeal Granola Bars
- Roasted Garlic Brussels Sprout Salad
- Pumpkin Oatmeal Casserole
- Chocolate Bark
- Cranberry Walnut Salad
FRUIT BUTTER RECIPES
CRANBERRY BUTTER RECIPE:
Cranberry Butter
Instructions
- Combine all ingredients into a large pot.
- Get everything hot over medium heat and then reduce the heat to low. Watch this process carefully as the mixture can boil up and cook over very quickly once it's hot.
- As it cooks, stir constantly. The honey has a tendency to burn on the bottom of the pot if you don't.
- Cook down by about a quarter of what's in the pot.
- Ladle hot cranberry butter into canning jars and allow to cool with the lids off. Store in the fridge for up to 3 weeks. Freeze in small portions if desired.
- Put lids on jars and place in the fridge.
- NOTE: Not recommended for canning. Store in the fridge.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted 12/23/10.
Had frozen cranberries that were in need of being used up. Made this up in no time flat. Added a squeeze of fresh lemon juice to brighten the flavor. Going to use it with mandrin oranges in a gelatin salad. Whats left I’ll use on my cottage cheese and greek yogurt mixture in the morning.
Thanks for the ideas!
Kim – My pleasure! Sounds amazing!! 😀
Is any water used? If so, how much?
Glenda – In theory, you could add water if you don’t want to watch it as closely. But you would have to boil it down by about half if you add water. I didn’t use any. The honey provided enough liquid. Just keep your heat on the low side.
Thanks! I made a batch to share at Thanksgiving. It turned out great. I thought this would be something that my mom would like. I was right..she loved it!
Glenda – Fantastic!! I’m so happy she like it. Cranberries are amazing little things! 🙂
I was just wondering if this recipe can be canned in a boiling water canner for later use
Debra – I do not recommend it as I do not know the first thing about canning. You would have to have a master canner look at the recipe to tell you. Sorry, wish I could be more help.