Description
This whipped cranberry honey butter comes together in 10 minutes with 3 ingredients. Perfect for rolls, toast, or a Thanksgiving turkey compound butter.
Ingredients
Scale
- 1 cup (2 sticks) salted butter, softened to room temperature
- 1 tablespoon honey
- 1/2 cup whole berry cranberry sauce
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the softened butter on medium-high speed for 2-3 minutes, until light, fluffy, and pale in color.
- Add the honey and cranberry sauce and whip on medium speed for another 1-2 minutes, until fully combined and streaked through with pink, stopping to scrape down the sides of the bowl as needed.
Notes
Storage: Store in the fridge in an airtight container for up to 1 week, or freeze for up to 3 months.
Ingredients: Whole berry cranberry sauce (not the jellied kind) keeps a bit of texture from the berries rather than whipping it fully smooth.
Prep ahead: This freezes well for up to 3 months, so it’s easy to make ahead of the holidays.
Tools: A stand mixer fitted with the whisk attachment gets the butter light and fluffy – key for the right texture here.