Cranberry Butter Food

QUICK CRANBERRY BUTTER

Steps:

• Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
• Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.

CRANBERRY HONEY BUTTER

Steps:

• In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

CRANBERRY BUTTER

Steps:

• In a small saucepan, combine cranberry sauce and orange zest; cook and stir until blended. Remove from the heat; stir in extract. Cool., Spoon cranberry mixture over butter.

CRANBERRY APPLE BUTTER

Steps:

• Combine the apples, cranberries and liquid in a large stock pot. Place a lid on the pot and bring it to a boil. Once it is bubbling away nicely, reduce the heat to medium-low and simmer for 30 to 45 minutes, until the apples soften and the cranberries burst.
• Once the fruit is very tender, remove the pot from the heat and let it cool to lukewarm.
• Work the cooked apples and cranberries through a food mill to separate out the skins and seeds.
• Pour the milled fruit into a slow cooker and cook on low for 8 hours with the lid cocked to allow the steam to escape. Stir occasionally.
• When the first round of cooking is done, stir the fruit and cook for another 8 hours. If your slow cooker runs hot, use a shorter length of time.
• The fruit butter is done when it is quite thick and has reduced by about half.
• Scrape the finished butter into a smaller pot and use an immersion blender to puree it smooth. Add the sugar to taste (this butter naturally has enough sugar and acid to be safe to can without the additional sugar. It's simply there to help smooth out the cranberries).
• Prepare a boiling water bath and enough jars to hold 8 half pints.
• Funnel the finished butter into the jars, leaving 1/2 inch headspace. Use a chopstick to work out the air bubbles that will get trapped (and with a butter this thick, you will have trapped air bubbles).
• Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
• When the time is up, slide the pot off the heat and remove the lid. Let the jars cool slowly for ten minutes in the water. When that time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

CRANBERRY BUTTER

Steps:

• Combine butter and cranberry sauce in the bowl of a food processor. Process until smooth.

PECAN CRANBERRY BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
• Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
• Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

CRANBERRY CINNAMON HONEY BUTTER

Steps:

• Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed. I have a small-sized food processor and needed to scrape down the sides frequently.
• Scrape the butter into a small serving bowl. If desired, form into a log on plastic wrap, wrap completely and refrigerate until firm.
• Best served at room temperature but store in refrigerator when not using.

CRANBERRY APPLE BUTTER

Steps:

• In a large cast-iron casserole, combine the apples and water.
• Cover and cook over moderate heat, stirring often, until soft, about 20 minutes.
• Uncover and cook on low heat, stirring occasionally, until it forms a thickened puree, about 45 minutes.
• Meanwhile, in a medium saucepan, cook the cranberries with sugar over low heat, stirring occasionally, until a thick puree forms, about 15 minutes.
• Pass cranberry puree through a coarse strainer.
• Then pass the apple puree through a coarse strainer and return it to casserole.
• Cook over moderately low heat, stirring occasionally until very thick, about 15 minutes.
• Add the honey and the cranberry puree and stir until blended.
• Transfer the butter to a heatproof bowl and cool completely.
• Pack into clean jars and refrigerate for up to 1 month.

CRANBERRY BUTTER

Steps:

• In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
• Place the cranberry butter on a piece of plastic wrap & form into a log.
• Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
• Cut into rounds, then serve & enjoy!

CRANBERRY BUTTER

Steps:

• Zest the two oranges into the Instant Pot.
• Squeeze the juice of both oranges into a glass measuring cup. Mine produced about 2/3 cup of orange juice. Fill with water to reach 1 cup of liquid. (So if your oranges produce 1/2 cup of juice then you will need 1/2 cup water added).
• Pour the water, cranberries and the brown sugar into the Instant Pot. Stir together to mix.
• Set the Instant Pot to High Pressure for 10 minutes. Let the Instant Pot cool completely or after ten minutes use the quick release function to release the built up steam.
• Puree the cranberry-orange mixture in a Vitamix or other high speed blender. Pour into glass mason jars or other containers.
• Cool in the refrigerator until ready to serve.

CRANBERRY HONEY BUTTER

Steps:

• In a large bowl, combine the butter, cranberry sauce, honey, powdered sugar, orange zest and salt, and beat until light and fluffy. Taste and adjust seasoning, if necessary.
• Refrigerate up to 2 weeks. For gifting, pair with homemade rolls, scones, muffins or cornbread.

CHRISTMAS BUTTER

Steps:

• Put your butter into a bowl. Really finely chop the cranberries and add to the bowl.
• Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper.
• Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.
• Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
• Pick up half of your butter and push it into the cavity you've created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
• If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks.
• Cover the turkey in clingfilm and put in the fridge until you're ready to cook it the next day.

CRANBERRY BUTTER

Steps:

• In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.

MAPLE CRANBERRY BUTTER IN 15 MINUTES!

Steps:

• Rinse the cranberries and put them in a large heavy saucepan or pot. A Dutch oven works well.
• Stir in the maple syrup.
• Bring the mixture up to a boil over high heat, then turn the heat down a bit and boil the berries for about 5-10 minutes, until they pop open, soften, and the mixture starts to thicken from the natural pectin in the berries. Stir occasionally so nothing sticks to the bottom of the pan. Note: watch out for those popping berries, they can spit and the mixture is hot.
• Let the cranberry sauce cool a little bit and then transfer to a high speed blender like a Vitamix, or a full sized food processor.
• Process until completely smooth and silky. Note: if your mixture is still hot, take care to cover the top of your machine with a dishcloth to prevent any of the hot mixture erupting.
• At this point my butter was thick and spreadable. If yours is a little looser, you can put it back in your cleaned out saucepan and cook down a little further until it is as thick as you like it. Remember fruit butter thickens further as it chills in the refrigerator.
• Spoon the finished cranberry butter into clean jars, let cool, and then cap and refrigerate for up to 3 weeks to a month.
• To can your butter, pour hot butter into hot sterilized jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process for 10 minutes in a boiling water bath. (Adjust process times for high altitudes.) Remove canner from heat and remove canner lid. Wait five minutes before removing jars. Let cool 12-24 hours. Check lids for seal, they should not flex when you press in the center.