Cranberry and Orange butter

[From Scratch]

Nov 21
Posted By
JUMP TO RECIPE
Cranberry and Orange butter

For an occasion when you want something different, Cranberry and orange butter is a delicious accompaniment for Thanksgiving Turkey dinner.

Cranberry Orange Butter

This super delicious sweet spread also goes great with rolls, bagels, pancakes, waffles, crackers, breads, english muffins, pound cake, gingerbread, apple cake, muffins, pumpkin bread or just plain toast. Use as a sweet spread, a savory accompaniment, or with freshly shelled nuts. you will surely love this cranberry sauce

Pairing Ideas:

Cranberry and Orange butter

Cranberry and Orange butter
Total Time Prep Time Cook Time Cuisine American Category Difficulty Easy Serves 4

Ingredients

  • 1/2 lbs Cranberries
  • 1 Oranges (Juice And Zest of 1 Orange)
  • 1 tbsp Unsalted Butter
  • 2/3 Cup Sugar

Directions

Hide Step Photos
  • Step for Recipe - Cranberry and Orange butter
    1. Wash the cranberries.
    Step for Recipe - Cranberry and Orange butter
    2. Bring 1 cup water to boil in a heavy bottom sauce pan. Add cranberries and cover. Heat till all berries pop.
  • Step for Recipe - Cranberry and Orange butter
    3. Uncover pan and continue cooking for 10 minutes or till all berries are soft. Now mash berries with a potato masher or fork.
    Step for Recipe - Cranberry and Orange butter
    4. Sieve the mashed cranberries juice. Add juice and zest of 1 orange and butter to the juice. Return to heat. Add sugar and stir till sugar has dissolved.
  • Step for Recipe - Cranberry and Orange butter
    5. Bring the mixture to boil and then simmer for 30 minutes till the mixture is shiny and woden spoon run through bottom of pan leaves a clear trail.
    Step for Recipe - Cranberry and Orange butter
    6. At this point cranberry orange butter is ready. You can keep it in sealed air tight container for upto 6 months - 1 year Or use it fresh. Refrigrate the leftovers if container is not sealed.
Savita's Notes:
If you can't find fresh cranberries for this recipe, use frozen berries instead, although they won't pop like fresh fruits when heated, and they soften much more quickly. Look for berries that are dry and bright red, and discard any that are shrivelled or have brown spots. Cranberries can taste quite sharp, but when mixed with sugar they give a pleasant tang.
Follow ChefDeHome on Pinterest

© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.


Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)
What would you like me to cook next?: Request a Recipe

More recipes with Ingredient(s) - Cranberries Oranges

You May Also Like These

Comment

Required fields are marked - *.
Rate this recipe:
Send me Weekly Newsletter.
ChefDeHome Comment Avatar

11 comment(s)

  1. Stuart, its good to be health conscious. You can also make Cranberry Butter with sugar free sweeteners like Splenda or Truvia (my favorite). Also this homemade butter has much less sugar then the Fruit Preserves we buy from stores. Thats why its homemade and best since you can alter ingredients to make it best suitable for your health. Happy Cooking.

  2. to much sugars for me with all these problems with peoples health need to stay away from

  3. I really like cranberries. This looks like interesting recipe. Thanks for sharing.

  4. Thanks Monica, I always keep cranberries in freezer for those days when they are not in season. Cranberries with orange butter is one of my favorite too.

  5. Was just looking for a recipe for a cranberry based condiment. Perfect.

  6. Looks absolutely divine!

  7. Love it. Pictures look so great.

  8. Looks amazing! I make apple butter in my crockpot every year. I may have to try this out. Sounds wonderful!

  9. This sounds absolutely delicious.

  10. This looks mouthwatering.

  11. Delicious. I was looking for a interesting cranberry recipe. thanks