Go Back

Cranberry Butter

A tart-sweet spread that combines fresh cranberries, butter, and sugar into a silky condiment perfect for toast, pastries, or roasted turkey. Slow cooking concentrates flavors and creates a luxurious, spreadable texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 cups
Course: Condiment
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups fresh or frozen cranberries
  • 8 tablespoons unsalted butter cut into cubes
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon optional
  • 1/8 teaspoon ground cloves optional
  • Pinch of sea salt

Equipment

  • Medium saucepan with a heavy bottom
  • Wooden spoon or heat-resistant spatula
  • Immersion blender or potato masher
  • Measuring cups and spoons
  • Glass jars for storage
  • Fine mesh strainer (optional)

Method
 

  1. Pour the fresh or frozen cranberries into a medium saucepan along with the water.
  2. Set heat to medium-high and bring the mixture to a rolling boil until berries start popping and releasing juices.
  3. Stir in the sugar, ground cinnamon, ground cloves, and a pinch of sea salt once boiling vigorously.
  4. Reduce heat to medium and simmer gently for about 30 minutes, stirring occasionally.
  5. Use a potato masher or the back of a wooden spoon to crush the soft berries to your desired texture.
  6. Add the cold butter cubes one at a time, stirring until fully melted and incorporated.
  7. If an ultra-smooth consistency is desired, use an immersion blender for 30 to 60 seconds; otherwise, skip this step.
  8. Continue simmering for an additional 10 to 15 minutes until the mixture coats the back of a spoon and thickens.
  9. Test thickness by spreading a small amount on a chilled plate; if it wrinkles when pushed with a finger, it's ready to jar.

Notes

Serve cranberry butter on toast, pastries, roasted poultry, or stir into cream cheese for a festive spread. Store in glass jars in the fridge for up to 3 weeks or freeze for up to 6 months.