Spread Recipes

Cranberry Butter

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  • 3/4 cup cranberries
  • 6 tablespoons powdered sugar
  • 2 teaspoons grated lemon peel
  • 1 cup (2 sticks) unsalted butter (room temperature)


  1. Cut butter into pieces.
  2. Coarsely chop the cranberries with the sugar in a food processor using on/off turns.
  3. Add butter and blend until combined but slightly chunky.
  4. Spoon mixture onto a sheet of foil, mounding it into a log about an inch in diameter.
  5. Wrap foil around it and refrigerate.
  6. Bring it to room temperature, slice and serve on biscuits, rolls or muffins.


This can be made up to one week ahead.


Posted by artsycook at recipegoldmine.com.

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