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!

Cranberry honey butter in a small white bowl.
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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 gingerbread butter. Perfect for fall.

About this cranberry cinnamon honey butter

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.

P.S. Try this cranberry cinnamon honey butter on whole wheat pancakes! So delicious! It would be so good on pumpkin bran muffins, too. 


Cranberry Cinnamon Honey Butter

4.67 from 3 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 16 servings
This cranberry cinnamon honey butter is the perfect topping for toast.
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  • 1/2 cup (1 stick) 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 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.



Calories: 61kcal, Carbohydrates: 3g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 1mg, Potassium: 4mg, Fiber: 1g, Sugar: 2g, Vitamin A: 178IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.67 from 3 votes (3 ratings without comment)

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  1. Rachael {SimplyFreshCooking} says:

    This is DELICIOUS Rachel! I just made it. Super easy and very yummy. I’m serving it with homemade beer bread for Thanksgiving. I didn’t think it made a large enough batch, so I ended up using the same ingredients with mascarpone cheese instead of butter… so now I have 2 different yummy options. Thanks for the recipe! :) :) Have a Happy Thanksgiving!

    1. Rachel says:

      Oh YUM! I’m so glad you like it and the mascarpone cheese version sounds so fantastic! Happy Thanksgiving, Rachael!

  2. Veronica Miller says:

    What a holiday delight! I can so see this crowning that bread beautiful bread as a Christmas morning treat. YUM!

  3. Maggie @ A Bitchin' Kitchen says:

    I make a lot of quickbreads around the holidays, so this recipe will definitely be put to good use in the coming months! It looks delicious.

  4. Rachael {SimplyFreshCooking} says:

    This is the best thing I’ve seen all day! Totes making this for Thanksgiving!!! :)

  5. Sarah K. @ The Pajama Chef says:

    mmm, this is a MUST make. delicious flavors & it looks sooooo pretty :)

  6. Julie @ Table for Two says:

    holy yum! i could eat this by the spoonful and not even use bread! haha, this looks and sounds so good!

  7. Erin @ Dinners, Dishes and Desserts says:

    I need to make more compound butters, this looks so good. Such a great flavor for fall.

  8. Jessica@AKitchenAddiction says:

    This sounds heavenly!

  9. Cassie | Bake Your Day says:

    I love adding fun ingredients to butter. This is amazing, and perfect for upcoming holidays!

  10. Jackie @ Domestic Fits says:

    Gorgeous Rachel! Love this so much :)