Cranberry Butter

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Step 1: Make the cranberry butter

In a small bowl, beat the softened butter, chopped dried cranberries, honey, orange zest and salt with an electric mixer or rubber spatula until they’re blended.

Editor’s Tip: Let your butter sit at room temperature for at least one hour before making cranberry butter. If you forget, use one of our hacks to soften butter quickly.

Step 2: Store the cranberry butter

Transfer the cranberry butter to an airtight container or shape it into a log. Store the cranberry butter in the refrigerator for up to two weeks or in the freezer for up to three months.

Editor’s Tip: If you prefer to shape it into a butter log, scoop the butter into the center of a piece of plastic wrap or parchment paper, roll it tightly and twist the ends closed. Double-wrap it in aluminum foil to keep it fresh and free from absorbing odors in the fridge or freezer.

High shot of Cranberry Honey Butter
Josh Rink for Taste of Home

Cranberry Butter Variations

  • Change the fruit: Instead of dried cranberries, try making flavored butter with other dried fruits, like cherries, blueberries or apricots. Just be sure to chop large pieces of fruit so they blend evenly.
  • Swap the citrus: Try swapping in lemon or lime zest for a different citrusy twist.
  • Sweeten it with maple syrup: For a slightly different flavor, substitute maple syrup for the honey—its rich sweetness pairs wonderfully with breakfast favorites.
  • Add warming spices: Mix ground cinnamon, nutmeg or ginger into the butter for a cozy, spiced vibe.
  • Use decorative molds: For a fun seasonal touch, skip the jars and pack the cranberry butter into decorative silicone molds. Try pumpkins for Thanksgiving, trees for Christmas, or any shape that fits the occasion.

How to Store Cranberry Butter

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