I found this fantastic recipe for Cranberry Orange butter recently at Pat’s Pink Apron. I knew when I saw Pat’ beautiful photo that this recipe is something I want on my Christmas morning buffet table. Cranberry and orange are two of my favorite flavors and when they are combined…well, all I can say is f-a-b-u-l-o-u-s! I just couldn’t wait for Christmas and have already served this compound butter with warm buttermilk scones.
- 1 cup salted butter, softened
- ½ cup finely chopped sweetened dried cranberries, divided
- 2 tablespoons grated orange zest (I used 3)
- 1 tablespoon orange juice
- ⅓ cup pecans, toasted and rough chopped
- In a small bowl combine butter, 2 tablespoons chopped cranberries, orange zest and juice.
- On a flat surface place a large piece of parchment paper or wax paper. Spoon butter mixture into a 1-1/2-inch this log on the paper.
- Fold 1 edge of paper over the butter mixture and wrap or tuck it under the butter mixture. Smooth sides into an even log. Twist ends of paper in opposite directions to seal. Refrigerate for 1 hour.
- Remove parchment paper and roll the butter log in remaining chopped cranberries and pecans. The cranberries and pecans stick better if you let the butter soften for 15-20 minutes. Reroll butter log in parchment paper and seal ends. Refrigerate for at least 4 hours. Slice into pats to serve.
When I told Pat I was going to make this recipe she suggested that I add more orange zest, which I did (1 tablespoon for a total of 3). Thanks, Pat. I used salted butter that the recipe calls for and, after tasting, decided to add an additional 1/2 teaspoon salt along with a heaping tablespoon of powdered sugar. Because I really like nuts I added some chopped, toasted pecans to the cranberry coating. I love this recipe because it’s so easy to change it up a little bit depending on the occasion. Next time I will add a bit of finely chopped candied orange peel to the butter. Wouldn’t dried cherries or blueberries be delicious too?
I used a basic buttermilk scone recipe that I found at JoyofBaking.com. You can dress this recipe up a bit with some orange zest and a few dried cranberries to compliment the flavors of the butter. Plain is good too.
Other Wives with Knives cranberry recipes you might enjoy:
To stay up to date with the latest recipes and travel posts from Wives with Knives, please subscribe here.