This Homemade Cranberry Butter is a beautiful, creamy, sweet, and slightly tangy spread that makes the holiday season extra special! Made with simple ingredients, this delicious cranberry butter combines the rich, smooth taste of real butter with the bright, fruity flavor of cranberry sauce. The gorgeous pink color makes it just as lovely to serve as it is to eat.
I recently made two dozen batches of cranberry sauce and had some leftover, so I decided to turn it into cranberry butter. Let me tell you, it was absolutely delicious! It is perfect for spreading over warm biscuits, toast, muffins, pancakes, waffles, or freshly baked sourdough bread.
Whether you are preparing a holiday breakfast, putting together a Christmas brunch, or looking for a homemade food gift, this easy recipe is definitely worth making. You can prepare it ahead of time and store it in little jars for sharing with family and friends.
Ingredients
For the Cranberry Butter
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1 cup unsalted butter, softened to room temperature
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½ cup cranberry sauce (jellied or whole-berry)
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⅓ cup powdered sugar (optional)
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1–2 tablespoons honey (optional, for extra sweetness)
For Homemade Cranberry Sauce
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8 cups fresh or frozen cranberries
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4 cups water
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4 cups granulated sugar
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½ teaspoon ground cinnamon
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1 tablespoon freshly grated orange zest
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1 tablespoon orange juice or lemon juice
Instructions
Step 1: Prepare the Cranberry Sauce
Add the cranberries and water to a large saucepan. Place over medium-high heat and bring to a boil. Allow the cranberries to cook until they begin popping and breaking down, stirring occasionally.
Once the cranberries have softened, use an immersion blender to blend the mixture until smooth. If you prefer a silky texture without cranberry skins or seeds, strain the mixture through a fine-mesh sieve.
Return the smooth cranberry puree to the saucepan.
Step 2: Add the Sugar and Flavorings
Stir in the granulated sugar, ground cinnamon, orange zest, and orange or lemon juice.
Mix everything thoroughly until the sugar dissolves. Bring the cranberry mixture to a full, rolling boil while stirring frequently.
Allow it to boil for approximately one minute, then remove it from the heat.
Step 3: Preserve the Cranberry Sauce
Carefully ladle the hot cranberry sauce into prepared canning jars, leaving ½ inch of headspace.
Wipe the jar rims clean, place the lids on, and process in a boiling-water bath for 15 minutes, adjusting for altitude as needed.
After processing, turn off the heat and remove the canner lid. Let the jars rest for five minutes before carefully removing them.
Place the jars on a towel and allow them to cool undisturbed. Check that the lids have sealed properly.
Important: For shelf-stable cranberry sauce, use a tested canning recipe and appropriate processing instructions. The cranberry butter itself should be refrigerated or frozen rather than stored at room temperature.
Step 4: Soften the Butter
Place the unsalted butter in a mixing bowl and allow it to soften to room temperature.
The butter should be soft enough to whip easily but should not be melted. This is the secret to achieving a light, fluffy, creamy texture.
Step 5: Add the Cranberry Sauce
Add ½ cup of cranberry sauce to the softened butter.
Using a hand mixer or stand mixer, beat the ingredients together until thoroughly combined. Scrape down the sides of the bowl as needed to make sure everything mixes evenly.
The cranberry sauce will give the butter a gorgeous pink color and a delicious sweet-tart flavor.
Step 6: Sweeten to Taste
If you prefer sweeter cranberry butter, add powdered sugar or honey.
Start with a small amount, then taste and adjust according to your preference. Beat the mixture for another two to three minutes until light, fluffy, and smooth.
If you enjoy a more natural, tangy cranberry flavor, you can skip the additional sweetener altogether.
Step 7: Fill the Jars
Spoon the finished cranberry butter into clean, small glass jars.
Smooth the tops with a spoon or spatula, secure the lids, and refrigerate until ready to serve.
For gifting, decorate the jars with festive ribbons, little tags, or holiday labels. They make such a thoughtful homemade Christmas present!
Serving Ideas
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Spread over warm, freshly baked biscuits.
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Serve with toast, sourdough, English muffins, or dinner rolls.
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Add a dollop to pancakes and waffles.
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Pair with cornbread or freshly baked muffins.
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Serve alongside a holiday cheeseboard.
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Add to a basket of homemade breads for a beautiful Christmas gift.
Storage Tips
Store cranberry butter in an airtight container in the refrigerator and use within about 5–7 days. For longer storage, freeze in suitable airtight containers for up to 2–3 months. Thaw overnight in the refrigerator and whip again if needed.
A little homemade goodness goes a long way! This cranberry butter is one of those simple recipes that turns leftover cranberry sauce into something truly special. I absolutely love it, and I hope your family enjoys it as much as mine does!
If you try this recipe, let me know how you serve it. ❤️
