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Whipped Cranberry Honey Butter

A creamy, sweet-tart spread made from butter, cranberry sauce, and honey, perfect for biscuits, pancakes, or as a delightful gift.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert, Spread
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, room temperature Always use high-quality butter for richer flavor.
  • 1/4 cup whole berry cranberry sauce Homemade preferred for fresher taste.
  • 2 tablespoons honey Local honey enhances flavor; use agave syrup for a vegan option.
  • 1 pinch kosher salt Balances the sweetness.

Method
 

Preparation
  1. Remove butter from the fridge about an hour before starting to ensure it's perfectly softened.
Mixing
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter on medium speed until smooth, about 1-2 minutes.
  2. Increase mixer speed to high and whip for 5-7 minutes, scraping down the sides of the bowl as needed.
  3. Slowly add the cranberry sauce, honey, and kosher salt, mixing on low speed for about 1 more minute until fully incorporated.
Serving and Storage
  1. Serve immediately on warm pastries, pancakes, or biscuits.
  2. To shape into a log, scoop the butter onto plastic wrap, roll into a log, and refrigerate until firm (at least 2 hours).

Notes

Store in an airtight container in the fridge for up to 2 weeks. Can be frozen in small batches for up to 3 months. Comes to room temp for best flavor.