Pin by Liz Lawrence on Thanksgiving | Butter recipes homemade, Flavored butter recipes, Cranberry recipes — cranberry butter
I still remember scrolling through Pinterest one chilly November and pausing on a Pin by Liz Lawrence that showed a puck of jewel-toned cranberry butter perched on warm scones. It felt like an instant tradition waiting to happen — simple, cozy, and bursting with flavor. Over the years I’ve adapted that idea into my go-to Thanksgiving spread: a cranberry-orange honey compound butter that brightens turkey sandwiches, scones, and roasted vegetables. Whether you’re hosting a holiday table or just want a small seasonal treat, this flavored butter is an easy way to make the everyday feel special.
Who is this recipe for?
- Busy hosts looking for a make-ahead condiment, bakers who love flavored spreads, and beginners wanting an easy, impressive Thanksgiving twist.
Core ingredients overview:
- This recipe combines unsalted butter, fresh cranberries, orange zest, honey (or maple syrup), a touch of salt, and optional nuts or herbs to create a bright, creamy cranberry butter that’s both spreadable and scoopable.
Tools & Ingredients
Tools
- Small saucepan
- Wooden spoon or silicone spatula
- Microplane or fine zester
- Measuring cups and spoons
- Mixing bowl
- Hand mixer or sturdy fork
- Plastic wrap or parchment paper
- Airtight container or butter mold
Ingredients (with benefits)
- 1 cup (2 sticks / 225 g) unsalted butter, softened – provides a creamy base and rich mouthfeel
- 3/4 cup fresh cranberries (or frozen, thawed) – adds bright tartness and seasonal color
- 1/4 cup honey (or pure maple syrup) – balances tartness with natural sweetness
- 1 teaspoon orange zest – lifts flavor with citrus aromatics
- 1/8 teaspoon fine sea salt – enhances sweetness and overall taste
- 2 tablespoons cranberry compote (optional, see note) – for extra texture and concentrated flavor
- 2 tablespoons finely chopped toasted pecans or walnuts (optional) – adds crunch and nutty richness
- 1/4 teaspoon vanilla extract (optional) – rounds flavors and adds warmth
Instructions
- Make the cranberry compote: In a small saucepan over medium heat, combine the cranberries and honey (or maple syrup). Stir occasionally until the cranberries pop and release their juices, about 6–8 minutes. If you prefer a smoother compote, gently mash with the back of a spoon. Remove from heat and let cool completely.
- Soften the butter: Make sure your butter is at room temperature so it whips easily. If short on time, cut into small cubes to soften faster.
- Combine butter and flavorings: In a mixing bowl, add the softened butter, orange zest, vanilla (if using), and sea salt. Use a hand mixer or fork to whip until light and smooth, about 1–2 minutes.
- Fold in compote and nuts: Gently fold 2–3 tablespoons of the cooled cranberry compote into the whipped butter for color and flavor swirls. Reserve any extra compote for serving. If using nuts, fold them in now. Taste and adjust sweetness or salt as needed.
- Shape and chill: Spoon the butter onto a sheet of plastic wrap or parchment paper and form into a log (about 6 inches long). Wrap tightly and chill in the refrigerator for at least 1 hour to firm up. Alternatively, scoop into an airtight container.
- Serve and store: Slice the chilled butter into rounds for serving on warm scones, rolls, or alongside roast turkey. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
FAQ
Q: Can I freeze this recipe?
A: Yes. Wrap the butter tightly in plastic wrap and place in an airtight freezer bag or container. It will keep well for up to 3 months. Thaw overnight in the refrigerator before serving.
Q: What can I use instead of fresh cranberries?
A: You can use frozen cranberries (thawed) with the same results. For a different flavor profile, try dried cranberries rehydrated briefly in hot water or a small amount of cranberry jam, though texture and sweetness will differ.
Q: Can I make this vegan?
A: Yes — substitute a high-quality vegan butter and use maple syrup instead of honey. Note that texture and melting properties may vary slightly.
Q: How can I adjust sweetness?
A: Start with 1/4 cup honey and taste after mixing. Add more honey or a tablespoon of powdered sugar if you prefer a sweeter butter, or reduce for a tarter spread.
Tips & Tricks
- Fully cool the cranberry compote before folding into butter to keep the butter from melting or becoming too loose.
- For pretty marbling, only fold the compote into the butter a couple of times so you retain streaks of color.
- Roll into a log and chill so you can slice uniform rounds for elegant serving.
- Toast nuts beforehand to boost their flavor and avoid adding extra moisture to the butter.
Conclusion
This cranberry-orange compound butter is a small change that makes a big impression at holiday breakfasts and on your Thanksgiving table. For more buttery inspiration and ways to enjoy compound butter year-round, check out this collection of 95 Buttery Recipes That Are Way, Way Better With Butter | Taste of Home. If you’d like a chunkier, savory-spiced cranberry accompaniment, the Cranberry Chutney – David Lebovitz is a beautiful complement. And if you plan to serve this spread with freshly baked scones, I highly recommend trying The Best Scones In The Entire Universe for a perfect pairing.
Enjoy the spread—and feel free to share a photo if you make it! Always add
tag after Directions.