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Cranberry Butter

This incredibly delicious, tart & sweet whipped cranberry butter is so easy and so perfect for any Fall or Winter meal. Serve at Thanksgiving and Christmas with rolls, turkey and more!
Course Condiments Sauces and Dips
Cuisine American
Keyword easy condiment recipes
Prep Time 5 minutes
Refrigerate (optional) 30 minutes
Total Time 35 minutes
Servings 16 servings
Calories 112kcal

Ingredients

  • 1 cups fresh cranberries room temperature
  • ¼ cups cold water
  • 1 cups butter softened
  • ¼ cups powdered sugar more or less to taste

Instructions

  • In a blender, puree the cranberries and water for about 2 minutes. Stop and scrape down the sides if needed. If you need to add a little more water to really get a good puree, add a tablespoon at a time.
  • Add the sugar and blend again for about 30 seconds.
  • Add the room temperature butter and blend for 1-2 minutes or until everything is well combined and the butter is a more "whipped texture".
  • You can serve immediately, but I like to refrigerate for about 30 minutes before serving.
  • Keeps for up to one week in an airtight container in the refrigerator.

Nutrition

Serving: 1tablespoon | Calories: 112kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.02mg