Cranberry Holiday Butter Food

CRANBERRY HOLIDAY BUTTER

Steps:

• Add butter, cranberries, orange juice, honey, cinnamon and powdered sugar to a medium size mixing bowl, use a mixer to mix/whip on high until fluffy.
• Put in a pretty bowl or butter dome to serve. Store in refrigerator.

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 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!

HOLIDAY CRANBERRY BUTTER

Steps:

• Blend the ingredients one at a time, in order given.
• That's it, that simple!
• Keeps in the frig, for up to 2 weeks, or, part of it can be frozen and thawed for later use.
• Tip: can whip the softened butter with honey then add the rest of the ingredients.

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.

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.