There’s something about the swirl of ruby-red cranberries through soft, golden honey butter that feels like the holidays themselves — sweet, bright, and full of comfort. I like to use wildflower honey for its depth and fresh cranberries that pop gently on the stove before being folded in. The result is a creamy, tangy butter that melts beautifully over warm biscuits, toasted brioche, or even roasted squash.
It’s quick to make, keeps beautifully in the fridge for up to two weeks, and makes an elegant homemade gift. Spoon it into a small glass jar, top with a sprig of rosemary or a ribbon, and you’ve got a little jar of Christmas cheer. 🎄🧈
✨ Quick Recipe
Ingredients:
- 1 cup unsalted butter, softened
- 3 tbsp honey
- ½ tsp vanilla extract
- ¼ tsp sea salt (optional)
- ½ cup cranberries (fresh or dried, chopped)
Directions:
- If using fresh cranberries, simmer briefly until softened, then cool.
- Whip butter until fluffy.
- Mix in honey, vanilla, and salt.
- Fold in chopped cranberries for a marbled effect.
- Chill and serve softened.
Tip: Add orange zest or a drizzle of maple syrup for extra holiday flair.
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