Indulge in the delightful flavors of this Cranberry Cinnamon Honey Butter, the ultimate topping for your toast! Ready in just five minutes and easily made in a food processor, this recipe will transform your ordinary bread into an extraordinary treat.
I love experimenting with compound butters! The combinations are truly endless. My Vanilla Bean Butter, packed with vanilla flavor, remains a favorite. For fall, be sure to try my Gingerbread Butter – it’s a perfect taste of the season.
About Cranberry Cinnamon Honey Butter
This Cranberry Cinnamon Honey Butter is a dream on any bread, but especially on toasted bread. As it melts, the cranberries transform into a delightful jam-like consistency, offering a burst of flavor in every bite.
It’s incredibly delicious!
I highly recommend spreading this butter on homemade Oat Bread with Cranberries and Walnuts. The flavors complement each other perfectly, creating a truly harmonious pairing.
Almost as if they were made for each other…
Well, they were!
P.S. This cranberry cinnamon honey butter is amazing on whole wheat pancakes, too! And it would be equally delicious on pumpkin bran muffins.
Cranberry Cinnamon Honey Butter
Rachel Gurk
5 minutes
5 minutes
16
servings
Saved
Pin
Ingredients
-
1/2
cup
(1 stick) unsalted butter, softened -
1/4
cup
dried cranberries -
1
teaspoon
ground cinnamon -
1
tablespoon
honey
Instructions
-
Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed. I have a small-sized food processor and needed to scrape down the sides frequently.
-
Scrape the butter into a small serving bowl. If desired, form into a log on plastic wrap, wrap completely and refrigerate until firm.
-
Best served at room temperature but store in refrigerator when not using.
Notes
- Serving size: 1/2 tablespoon.
- Try this compound butter with homemade Cranberry Walnut Oat Bread. It’s so good!
Nutrition
Calories:
61
kcal
,