Cranberry Honey Butter

Cook the Cranberries

• In a small saucepan, combine cranberries, honey, and water.
• Bring to a boil over medium heat, then reduce to a simmer for 5–8 minutes until cranberries burst and soften.
• Mash lightly with a spoon or potato masher for a chunky texture, or blend for smoothness.

Cool the Mixture

• Let the cranberry mixture cool completely to avoid melting the butter when mixing.

Whip the Butter

• In a mixing bowl, beat the softened butter with an electric mixer until light and fluffy.

Combine & Flavor

• Add the cooled cranberry mixture, cinnamon (if using), and a pinch of salt to the butter.
• Beat until well combined and creamy.

Serve or Store

• Transfer to a jar or ramekin.
• Chill in the fridge for 1 hour for the flavors to meld.
• Serve at room temperature for easy spreading.

Tips & Variations

• Festive twist: Add orange zest to the cranberries for a bright citrus note.
• Storage: Keeps up to 1 week in the fridge or 2 months in the freezer.
• Serving ideas: Spread on warm rolls, swirl into oatmeal, or melt over roasted sweet potatoes.