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This homemade cranberry compound butter is infused with maple syrup, orange zest and juice, and warm spices to make it extra cozy! Perfect for spreading on English muffins, dolloping on French toast, and so much more.
‘Tis the season for cranberries, oranges, maple syrup, and all the spices, and this cranberry butter has it all.
It’s creamy and sweet with warmth from the spices and that fruity cranberry flavor. But really, I knew this recipe was done when I tasted it and said, “Oh, this tastes like Christmas!”
It’s got just the right balance of spices and that fresh orange really brings it all together.
Perfect for placing on your holiday table to slather on homemade dinner rolls, whole wheat scones, or biscuits!
Want to package it up to give as a homemade Christmas gift? I made 🏷️ pretty little gift tags for you!
Ingredients
- Good-quality butter – I used unsalted Kerrygold for this one. You can use salted or unsalted butter; just be sure to skip adding extra salt if you use salted.
- Fresh orange juice and zest – Cranberries without orange? No, thanks. Plus, the zest and juice add just enough brightness to balance the spices.
- Pure maple syrup – For a little extra sweetness and a little maple flavor.
- Dried cranberries – Since they’re so sweet, we’re using less maple than you might expect.
I highly, highly recommend either chopping the cranberries by hand or blending them in a food processor until the pieces are really fine.
Otherwise, you end up with big ol’ chunks of dried cranberry, and it’s just not as nice. - Spices – To get just the right balance of flavors, I used a mixture of cinnamon, allspice, and cloves. Not too much of anything, but just enough.
How to Make Whipped Cranberry Orange Compound Butter
Step 1: Combine room-temperature butter, spices, orange zest, and salt (if using unsalted butter) in a medium bowl with a hand mixer or the bowl of your stand mixer fitted with the paddle attachment.
Whip for several minutes until soft, creamy, and fluffy.
Step 2: Add the maple syrup and orange juice and mix until fully combined.
Step 3: Finally, add the cranberries and mix until everything is evenly incorporated.
(This is a good time to taste to check the level of sweetness and salt to adjust, if desired. Just remember that the flavors will come out more as it sits.)
Step 4: To store, you can transfer the butter to a glass container or wrap it in parchment paper like little logs.
Store in the fridge for up to 1 week.
Before serving, bring it to room temperature first as it will be smoother and creamier. Spread onto toast, French toast, English muffins, and more!
Free Christmas Compound Butter Gift Tags
If you’d like to share jars of cranberry butter with your friends and family, simply click the button below to view and download my printable gift tags. No email required!
Storing Suggestions
Since this recipe includes fresh orange juice and zest, it really must be stored in the refrigerator between use.
(I actually added that detail to the tags to make it clear to your recipients, too.)
It’s best to use it within about a week, although you can freeze it for much longer.
Like any butter, the texture and flavor will be best at room temperature. I put it on the counter for a bit to soften up, and then put it back in the fridge when I’m done.
For gifting
I recommend adding the butter to either a quarter pint or half pint jar so you don’t end up spending a small fortune on butter. (Not the worst way to spend a fortune, but, you know.)
Or, you can roll up little logs of butter in parchment paper! I often do this with my roasted garlic butter and garlic scape butter.
You could easily divide one batch into two portions (each one will be a little bigger than one stick of butter).
Wouldn’t the butter rolls be cute with a little red and white twine tied on the twists?
Tips & Variations
Make it sweeter. I really kept the sweetness level low here since dried cranberries are so sweet.
If you want it sweeter, try adding a little more maple syrup or adding a little bit of powdered sugar.
Just keep in mind that if you add too much liquid, it may be hard for the mixture to hold together.
Can you use cranberry sauce? I know I’ll get this question! I’m sure that you can, but haven’t played with it. If I do, I’ll be sure to update the post to let you know.
If I were to try this myself, I would start by adding about 1/3 cup of cranberry sauce and use it to replace the maple syrup and cranberries.
Make it savory. Instead of the warm spices, you could easily add some fresh herbs, like rosemary, parsley, and chives. You could also skip the sweetener completely or add a little honey.
How to Serve Cranberry Whipped Butter
This butter is similar to a whipped honey butter or something – sweet and creamy.
I probably wouldn’t serve it on something savory (like a turkey sandwich), but I absolutely would add some to:
- A freshly toasted English muffin
- Over waffles or fresh milled pancakes
- Melted into a roasted sweet potato (just think about those spices seeping into the fluffy sweet potato…)
- Slathered onto a roll or biscuit
Really, it makes a great option for Thanksgiving or Christmas, and would work well for brunch or a holiday meal!
More Holiday Recipes
If you’re sharing this recipe as a gift, I’d give it with a loaf of homemade bread and a jar of these gorgeous maple candied pecans.
Or, pair it with my cranberry muffin mix in a jar, which has similar flavors.
Personally, I’d mix it with complementary items, like these snickerdoodle sugar cubes (great for coffee) and some homemade hot chocolate in a jar to really round out the holiday experience.
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Spiced Cranberry Compound Butter Recipe
Ingredients
- 8 oz butter, (2 sticks; 1 cup); good quality recommended and completely softened to room temperature
- 2 tbsp maple syrup
- 1 tsp kosher salt, skip if using salted butter; use 1/2 tsp if using fine or table salt
- 1 orange, juiced and zested, (just 1 tbs of orange juice)
- 1 1/2 tsp cinnamon
- 1 tsp allspice
- 1/8 tsp cloves
- 1/2 cup dried cranberries, finely minced
Instructions
- Combine butter, spices, orange zest, and salt in a medium bowl with a hand mixer or the bowl of your stand mixer fitted with the paddle attachment. Whip until soft, creamy, and fluffy.8 oz butter, 1 tsp kosher salt, 1 orange, juiced and zested, 1 tsp allspice, 1/8 tsp cloves
- Add the maple syrup and orange juice and beat into the butter.2 tbsp maple syrup, 1 1/2 tsp cinnamon
- Finally, add the finely minced cranberries and mix until everything is evenly incorporated.(This is a good time to taste to check the level of sweetness and salt to adjust, if desired. Just remember that the flavors will come out more as it sits.)1/2 cup dried cranberries
- To store, you can transfer the butter to a glass container or wrap it in parchment paper like little logs. Store in the fridge for up to 1 week. Before serving, bring it to room temperature first as it will be smoother and creamier. Spread onto toast, French toast, English muffins, and more!
Nutrition
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