Cranberry Honey Butter
This stuff is good. I mean, spread it on everything, good.
It’s super-easy to make, too, with just a few ingredients. Gather unsalted butter, honey, dried cranberries, orange zest, kosher salt. Mix.
Possibilities for this Cranberry Honey Butter are endless. So far, I have…
– eaten just a bit on a pretzel
– spread it on bread with oven-roasted turkey for a little pre-Thanksgiving warm-up
on a turkey sandwich…
– slathered it on pancakes
on pancakes…
I plan on…
– spreading it (heavily) on cornbread
– giving it away in these cute little glass jars (i.e., upcycled (is that the right “green” term for this? seriously, I would like to know) baby food jars)
– trying it on rye bread
Cranberry Honey Butter
from Taste of Home
1 c softened unsalted butter
1/3 c finely chopped dried cranberries
1/4 c honey
2 tsp grated orange peel
1/8 tsp kosher salt
To soften your butter, leave it out overnight. Don’t worry, it won’t melt into a puddle on your counter.
Toss it in a large bowl and whip it with an electric mixer. Add the remaining ingredients and beat until well-incorporated.
Transfer to an airtight container or into pretty serving dishes.
Refrigerate up to 2 weeks.
Kitchen Mommy 