CRANBERRY HONEY BUTTER
If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon
Provided by Taste of Home
Time 10m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.
Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
HONEY CINNAMON BUTTER
This recipe is a simple yet special spread for breakfast bread and muffins. -Sue Seymour, Valatie, New York
Provided by Taste of Home
Time 5m
Yield about 1-1/3 cups.
Number Of Ingredients 3
Steps:
- Beat all ingredients until smooth. Store, tightly covered, in the refrigerator.
Nutrition Facts : Calories 107 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 73mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY HONEY BUTTER
Provided by Kelsey Nixon
Categories condiment
Time 10m
Yield 1 1/2 cups butter
Number Of Ingredients 6
Steps:
- In a large bowl, combine the butter, cranberry sauce, honey, powdered sugar, orange zest and salt, and beat until light and fluffy. Taste and adjust seasoning, if necessary.
- Refrigerate up to 2 weeks. For gifting, pair with homemade rolls, scones, muffins or cornbread.
Nutrition Facts : Calories 92, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 12 milligrams, Carbohydrate 6 grams, Sugar 5 grams
CRANBERRY CINNAMON HONEY BUTTER
This cranberry cinnamon honey butter is the perfect topping for toast.
Provided by Rachel Gurk
Categories Dips & Spreads
Time 5m
Number Of Ingredients 4
Steps:
- Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed. I have a small-sized food processor and needed to scrape down the sides frequently.
- Scrape the butter into a small serving bowl. If desired, form into a log on plastic wrap, wrap completely and refrigerate until firm.
- Best served at room temperature but store in refrigerator when not using.
Nutrition Facts : Calories 61 kcal, Carbohydrate 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1 mg, Sugar 2 g, Protein 1 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRANBERRY ORANGE BREAD WITH HONEY BUTTER
It's not the holidays for me without this bread and the honey butter is unbelievable. It just complements the cranberries and orange so well. I love it!
Provided by Lauren Perkins-Boyd
Categories Spreads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375. Grease a 9" by 5" metal loaf pan. From orange, grate 1 tsp of peel and squeeze 1/2 cup of juice.
- 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- 3. In a small bowl, beat orange peel, juice, melted butter, and egg until blended.
- 4. With a wooden spoon, stir egg mixture into flour mixture just until blended (batter will be stiff). Stir in cranberries.
- 5. Pour batter into a greased and floured pan.
- 6. Bake until a toothpick inserted comes out clean, 50-55 minutes. Cool loaf in pan for 10 minutes; remove from pan and cool completely on a wire rack.
- 7. For honey butter, whip together butter, honey, and cinnamon until completely combine and fluffy.
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