Whipped Cranberry Butter

Butter is one of those condiments that’s necessary to me. It’s something that instantly can brings out flavor in food, you can bake with it, you can add it to meat, you can make it a sauce and perhaps best of all, just slather it on a crusty piece of bread. It’s versatile and one of those crucial condiments I love.

This year I’ve started playing with my butter. I’ve working to change it in ways that will heighten its ability to compliment foods. I’ve always had a great garlic and shallot butter that one day I’ll have to share with you, but this year, I’ve turned to the sweet side of things.

This summer I made a raspberry butter that I never shared (Oy!) and I decided not to let another season to pass by without sharing one of my sweet butter creations.

And this butter!

A pretty holiday butter

This Whipped Cranberry Butter is a marvelous way to top off the season – not to mention all the bread you eat.

When I decided to create a winter or holiday butter, I knew I wanted to use a fruit that was in season. And after some debate in my head over pomegranate versus pumpkin versus apple, I finally settled on cranberry.

I believe cranberries are often overlooked when it comes to the sweet category since they aren’t inherently sweet but sourer. However, just a little honey and powdered sugar takes a cranberry a long way.

You can watch me make it in this video below.

Slather it on all the things

This Whipped Cranberry Butter is perfect on breads and baked goods. I recently added it to some popovers that I made, and it was fantastic! The popovers skewed savory with bacon and goat cheese and this cranberry butter took the flavor to a whole other level.

You should try it on nut breads, onion bread, sough dough and some soft French bread. It would also be lovely on French Toast, English Muffins and waffles! You might even want to slather it on some turkey or ham sandwiches after the holiday with some bacon and goat cheese.

A few tips when making this:

• Make sure the butter is softened. Take it out in the morning if you want to make it in the afternoon. You don’t want to melt it in the microwave.
• You can make the cranberry and honey mixture a couple hours in advance. Just keep it covered.
• You can keep the butter for about a week as long as your store it in the refrigerator in an airtight container.

You can find a butter crock similar to mine here for a budget friendly option and here for a beautiful Le Creuset crock.

Thank you for visiting and I hope you come back again! Please let me know if you make it. I’d love to hear what you think.

For more farmhouse recipes, click here. Happy eating, friends.