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This Whipped Cranberry Butter breathes a whole new life into leftover cranberry sauce. It’s sure to become a tasty new holiday staple.
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Thanksgiving and Christmas are back-to-back bounties of delicious food!! Since smothering turkeys in cranberry sauce is everyone’s favorite thing to do, no matter what fall or winter holiday is happening, why not spice things up a bit?!
This whipped cranberry sauce is sweet, tart, savory, and perfect overall! Bring it out with your turkey, or use leftovers to make it after the fact. It’s also lovely on muffins, toast, pancakes, waffles, bread, and English muffins. You name it.
No matter what, it’s just good, y’all. Plus, whipped cranberry butter is 100% foolproof. Yes, it’s THAT easy to make. I couldn’t ask for anything better!
If you like the idea of cranberry-flavored butter to spread on everything, here’s your recipe!
Not only is this recipe economical, but it’s also delicious!! Enjoy!
Whipped Cranberry Butter: Ingredients & Substitutions
For this Whipped Cranberry Butter recipe, you will need …
Ingredients
- salted butter – can’t make whipped butter without it, of course!!
- whole berry cranberry sauce – use leftovers, as I said, or make it fresh for Thanksgiving!
How to make Whipped Cranberry Butter
Just combine the two ingredients in a small bowl! Use a hand mixer or whatever you have on hand. When it’s well-mixed, it’s done, y’all. Throw it in the fridge until you’re ready to use it.
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That’s it!
Whipped Cranberry Butter: FAQs
Since you’re just mixing ingredients, only about 5 minutes. It’s pretty much the most perfect lazy day-after-Thanksgiving recipe ever!
About a cup to a cup and two-thirds.
If you find it too tart, add powdered sugar or honey to the mix.
Using jellied cranberry sauce will result in a smoother butter.
Kept sealed in an airtight container, this Whipped Cranberry Butter should last for a good week in the fridge! But be aware, y’all, that it might not taste quite as good past the first 3 days. When you’re ready to use it, let it come to room temperature before serving so you can spread it easily.
Alternatively, you can add a dollop of oil (like canola or something similarly flavorless) into the butter when you make it, and it should stay spreadable even after you pull it from the fridge. Of course, this may affect the texture of the butter a bit, so use oil with caution!
I’d use a small mason jar to keep it in the fridge (see the question above).
If you want to experiment, try adding cinnamon or nutmeg for a touch of warm spice. Alternatively, orange zest and/or orange juice give this butter a citrus-y touch, perfect for that cold weather!!
Sure! But a pinch of salt may be a good idea to help balance out the flavors. Try starting with just 1/8th of a teaspoon of kosher salt before adjusting to your taste later.
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Whipped Cranberry Butter
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Equipment
Ingredients
- 1 cup salted butter, softened
- ⅔ cup whole berry cranberry sauce
Instructions
- In a small bowl, combine all ingredients with a hand mixer until well combined.
- Refrigerate leftovers.
Notes
- If you prefer smoother butter, you can also use jellied cranberry sauce for this recipe.
- For sweeter butter, add powdered sugar or honey.
- This recipe is excellent for pancakes, waffles, toast, bread, muffins, English muffins, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great way to use up the cranberry sauce left in the fridge!