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Slathered on toast, biscuits, or cornbread, this Cranberry Orange Butter is an easy way to add a special festive flavor. Just blend together a few ingredients and store this compound butter in the fridge for breakfast or even a holiday dinner!
Easy Cranberry Orange Butter
A slice of toast or a muffin just warm enough to melt a pat of butter so that it drips off just a bit as you take a bite might just be heaven. It’s a dreamy way to start your morning. But what might be even better is taking that butter up a notch.
Compound butters are so easy to make, but add extra flavor to anything you spread or melt them on. Herb butters are great on a steak. Garlic butter is the start of garlic bread for your spaghetti dinner. And then there are compound butter recipes on the sweeter side with honey, maple syrup, or fruit.
This Cranberry Orange Butter has elements of sweet with orange juice and zest, dried cranberries, and a bit of honey. But with just the right amount of salt a bit of sage, you get those savory, earthy elements that balance it all out.
So simple, so heavenly.
- Salted butter: Let it soften to room temperature. You can use unsalted if that’s what you have, but add a bit of salt.
- Dried cranberries: Finely chop them.
- Orange zest: Grate it fresh.
- Orange juice: After you get the zest, squeeze a little juice.
- Fresh sage: Mince it fine. If you prefer to keep it more on the sweet side, just leave this out.
- Honey: For just a hint of sweetness.
How to Make Compound Butter
All you have to do is combine all of the ingredients in a bowl and blend with a hand mixer on medium speed until everything is combined. Then cover tightly with plastic wrap or transfer to an airtight container with a lid. You can also use a piece of plastic wrap to form it into a log and wrap it tightly so you can slice off pats. Then refrigerate until ready to use.
Storing Compound Butter
As long as it is tightly wrapped or sealed, the Cranberry Orange Butter will last in the refrigerator for several days.
If frozen, you can keep it for up to 2-3 months. But if you made a log in plastic wrap, I recommend wrapping it in aluminum foil to avoid having it pick up other odors and flavors from the freezer.
Feel free to double or triple the recipe if you need more for a larger gathering, or freeze in portions if you want to just pull out smaller amounts at a time.
What to Do with Cranberry Orange Butter
You can smear this sweet and savory compound butter on all of your favorite breakfast or side dish breads. Try some of these.
- Make some toast: Pop a slice of Gluten Free Sandwich Bread or your favorite bread or bagels in the toaster.
- Butter your biscuits: Cut some warm Gluten Free Buttermilk Biscuits in half and add a pat.
- Sweeten your cornbread: The sweet and savory combo is perfect with Gluten Free Cornbread.
- Slather those sweet taters: Slice open Baked Sweet Potatoes and let some melt inside.
Shop the Recipe
HAND MIXER: So you can blend your butter nice and smooth.
RAMEKINS: I like these for storing the butter in the fridge.
PLASTIC WRAP: To wrap the butter in the ramekins or form it into logs to freeze.
MICROPLANE: THe best and easiest way to zest and orange without getting any of the bitter white pith.
Cranberry Orange Butter
- 1/4 cup salted butter, softened to room temperature (or use unsalted butter and add 1/8 teaspoon salt)
- 1 Tablespoon finely chopped dried cranberries
- 1/4 teaspoon orange zest
- 1 teaspoon orange juice
- 1/2 teaspoon honey
- 1/2 teaspoon finely chopped fresh sage
- Combine the softened butter, dried cranberries, orange zest, orange juice, honey, and sage in a small bowl.
- Using a hand mixer, beat at medium speed until well mixed.
- Wrap with plastic wrap or transfer to an airtight container with a lid and seal. Or use plastid wrap to shape the butter into a log and wrap tightly. Refrigerate until firm.