Cranberry Butter

Cranberry Butter

If you haven’t finished up your Christmas shopping yet and it’s starting to eat away at your very being, relax. Food gifts, for some, are always acceptable and most often welcomed. Me? I’ll take a jar of salted caramel over a pair of socks, hands down. Unless it is an incredibly soft pair of socks from Nordstrom. Maybe in bright colors. With polka dots.

Either way, there is time to make a few quick and easy food gifts. Our cranberry vodka is fun for the cocktail lover in your family and only takes a few minutes of prep time and a little bit of steeping. Coffee syrups are a hit with those who can’t stay away from the bold stuff and need it as a part of their daily routine. And here today, we’ve got cranberry butter which really will please just about anyone.

Cranberry Butter2

Essentially, you take a bit of spiced cranberry sauce and combine it with softened butter. Mix it around until it incorporates. Then put the butter in the center of a sheet of parchment and twist it as if you were turning it into a cinnamon roll. Pinch the ends, twist some more – think of a wrapped peppermint – and put it in the fridge to firm up for a few hours.

I slathered some of this onto pancakes. You could use it on toast of English muffins. You could put it on a bagel. Really, the options are limitless so get to it and whip up some cranberry butter for your friends and family. It’ll save you a trip to the store and really, who wants to hit the store this close to Christmas? Chaos!

Cranberry Butter
Recipe type: butter, holiday, breakfast
Prep time: 
Cook time: 
Total time: 


  • ½ cup softened butter
  • ½ cup fresh cranberries
  • ¼ cup water
  • ¼ cup sugar
  • ½ tsp. whole cloves
  • ½ tsp. whole allspice
  • ½ tsp. cinnamon

  1. Combine cloves, allspice and cinnamon in the middle of a coffee filter. Tie it with some twine and set it aside.
  2. Place cranberries, water and sugar in a sauce pan and place the filter sachet in the middle. Bring to a boil, allowing the cranberries to pop. Boil for 2 minutes, then turn the heat down.
  3. Allow the mixture to simmer 6 to 8 minutes until it begins to thicken. Remove from heat and allow to cool.
  4. Once cool, place half the cranberry mixture into a bowl. Place softened butter in the bowl and mix with the cranberries until well combined.
  5. Place the mixed butter onto a sheet of parchment and twist the parchment at the ends, like a peppermint. Place in the fridge to firm.


12 thoughts on “Cranberry Butter

    • For me, the prettiness is a deciding factor. It could taste like a foot but if something is pretty, people will love it! Although I promise, this doesn’t taste like a foot. :)

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