Whipped Cranberry Butter Food

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.

WHIPPED CRANBERRY BUTTER

Steps:

• Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.

CRANBERRY ORANGE FLAVORED WHIPPED BUTTER

Steps:

• 1. Cream softened butter with an electric mixer until the butter is soft and fluffy. Add the cranberry sauce, confectioners sugar if desired and honey. Add the orange marmalade and extract and stir thoroughly.by hand. Continue mixing until light, fluffy, and well-combined.
• 2. Store the butter in a covered container for up to 3 weeks. I prefer using small mason jars. You can tie a ribbon around the jar and give it as a gift.

WHIPPED BUTTER RECIPE

Steps:

• Bring butter (1 stick) to room temperature.
• Place the butter into a mixing bowl and add half-and-half (2 tbsp).
• Mix with a hand mixer on low speed for 2 minutes.
• Increase the mixer speed to high and mix for another 2 minutes until light and fluffy.

HONEY CRANBERRY BUTTER

Steps:

• Whip butter until pale yellow. Add cranberries, honey, cranberry sauce, walnuts, milk and orange peel. Whip until light pink in color.
• Spread on bagels, toast, you name it! Store in refrigerator.

WHIPPED CRANBERRY BUTTER

Steps:

• Combine cranberries, honey and zest in a saucepan over medium heat.
• Cook over medium heat, stirring frequently, until cranberries have burst and mixture is jam-like, about 8 minutes; cool completely.
• In a stand mixer fitted with the whisk attachment, whip butter on medium speed until light and fluffy.
• Add cooled cranberry mixture and season with salt to taste, whip just until combined; store in an airtight container in the refrigerator for up to 2 weeks.

WHIPPED ORANGE BUTTER

Steps:

• Gather the ingredients.
• Combine ingredients in a small bowl.
• Beat with a mixer with a whisk attachment or by hand until well blended.
• Refrigerate until serving time.

PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER

Steps:

• For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
• Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
• Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
• Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
• For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.

WHIPPED CRANBERRY ORANGE BUTTER

Steps:

• Place all of the ingredients into a medium-sized bowl and mix with a hand-mixer until smooth.
• Transfer the whipped butter to a large piece of plastic wrap.
• Roll the butter in the wrap forming a log.
• Refrigerate for 2 hours until it becomes firm.
• Serve it in slices
• Place all of the ingredients into a medium-sized bowl and mix with a hand-mixer until smooth.
• Spoon the butter into small mason jars and enjoy!

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.

WHIPPED CRANBERRY ORANGE BUTTER

Steps:

• Whip butter for 3 minutes using an electric or stand mixer.
• Add in cranberries, maple syrup, orange zest and cinnamon.
• Mix on high for 2 minutes.
• Transfer to jars. Refrigerate leftovers. Enjoy!