This easy cranberry butter recipe will become your new obsession! A thick, tart and sweet spread that’s great on everything from toast to crackers to turkey sandwiches (seriously, you’re going to love this recipe!).
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Cranberry Butter Ingredients
How to Make Cranberry Butter
- Combine the Ingredients. Add the cranberries, brown sugar, orange zest, and orange juice to the slow cooker. Stir everything together until it’s well mixed and the sugar starts to dissolve a bit.
- Cook Slowly. Cover with the lid slightly ajar and cook on Low for about 9 to 10 hours, stirring every now and then, until the cranberries have broken down and the mixture is thick. Blend it until smooth and glossy.
- Thicken and Store. If you want it a little thicker, cook it uncovered for another 30 minutes. Spoon the cranberry butter into clean, sterilized jars and let it cool completely before sealing. Keep it in the fridge for up to three weeks.
(You may also like: Blueberry Butter Spread)
Storage and Freezing Instructions
To Store: I keep my cranberry butter in clean jars in the fridge. It stays fresh for quite a while, though I never seem to have it around for long. Give it a quick stir before using since it can thicken a little as it chills.
To Freeze: If I make extra, I pour the cooled butter into freezer-safe containers and leave a bit of space at the top. I’ve pulled some out of the freezer after a couple months and it still tastes just as good. I thaw it in the fridge overnight and it spreads perfectly the next day.
What to Do with Cranberry Butter
While there are obvious things you can pair with this homemade cranberry butter, there are many other ways to use it and enjoy it with some of your favorite foods.
- Add as a topper on cheesecake! The tartness of this homemade cranberry butter pairs perfectly with pretty much any cheesecake recipe like these biscoff cheesecake bars, this peanut butter cheesecake and on pumpkin cheesecake bars.
- Eat with turkey! While oven roasted whole turkey is the ‘god level pairing’ with this cranberry butter, it’s also incredible in spinach turkey wraps, turkey sandwiches or just as a simple dipper for plain old deli turkey.
- Spread on cookies! Cookies are generally pretty rich, and by using some of this spread, it adds a good balance to cookies like these dubai chocolate cookies, peanut butter cornflake cookies and shortbread cookies.
- Really good with chicken! While turkey is my go-to for using this cranberry butter, it also works really well with many chicken dishes, including this honey glazed chicken and this chicken satay.
- Great on toast and other breakfast staples! The most obvious, and always delicious way to use this is on toast, english muffins, biscuits, brioche french toast and pancakes.
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Pin It3-Ingredient Cranberry Butter
Ingredients
- 6 cups fresh or frozen cranberries
- 1 cup brown sugar
- zest and juice of 2 oranges
Instructions
- Place the cranberries, brown sugar, orange zest, and orange juice in a slow cooker.
- Stir to combine.
- Cover with the lid slightly ajar to let steam escape.
- Cook on Low for 9–10 hours, stirring occasionally, until the cranberries break down and the mixture thickens.
- Blend with an immersion blender until smooth.
- Cook uncovered for another 30 minutes if a thicker texture is desired.
- Transfer the hot cranberry butter to sterilized jars.
- Cover with lids and let cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to try this. I’d like to try it over cream cheese for our Christmas appetizer spread.