Spiced Cranberry Compound Butter Recipe
This maple-sweetened and perfectly spiced cranberry butter is whipped until absolutely creamy, whip makes it melt like a dream. Serve it slathered on toast, pancakes, or a hot roll to really taste the warm spices and fruity dried cranberries. Perfect for gifting, too!
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
Calories: 111kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 211mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.05mg
Servings: 18 servings
Calories: 111kcal