Cranberry Cinnamon Honey Butter
This cranberry cinnamon honey butter is the perfect topping for toast. Easy to make in five minutes in a food processor. Don’t serve boring bread!
I love making compound butters of all sorts–the possibilities are endless! My vanilla bean butter remains one of my favorites, so much vanilla goodness packed into it! Or try pumpkin-honey butter or gingerbread butter. Perfect for fall.
This butter is perfect on any bread, but on toasted bread? Oh my. It melts down and the cranberries almost turn into a jelly-jam type substance.
It. Is. So. Good.
Also, I’d highly recommend spreading it on this homemade oat bread. The flavors are just perfect for each other.
Almost as if they were made for each other.
Oh wait, they are.
- 1 stick of unsalted butter, softened
- 1/4 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed (I needed to do this often, even in my small food processor).
- Best served at room temperature, but store in refrigerator when not using.
- Try it with this cranberry-walnut oat bread!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 63 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 1mg Carbohydrates: 3g Fiber: 0g Sugar: 3g Protein: 0g
Verdict: Dangerous stuff! I could eat it by the spoonful.
Husband’s take: He’s not a huge fan of dried cranberries, but he liked the butter and ate it with the bread.
Changes I would make: None!
Oh…how I wish that was sitting in front of me right now.