Christmas morning cranberry butter
- Preparation and cooking time
- Total time
- + cooling + chilling
- Easy
- Serves 8
Skip to ingredients
- 125g unsalted butter
- 60g fresh cranberries
- 1 tbsp orange blossom honey
- 1 tbsp light muscovado sugar
- 1 orangezested and ½ juiced
- warmed to serve waffles or ready-made buttermilk pancakes
Nutrition: per serving
- kcal136
- fat12.7g
- saturates8g
- carbs5.2g
- fibre0.3g
- protein0.2g
- salt0.1g
Method
step 1
Soften the butter by leaving it out until you can press your finger into it and leave an indentation. Meanwhile, put the cranberries, honey, sugar and orange zest and juice in a small pan and cook gently until the cranberries start to burst. Tip into a mini food processor and whizz to a rough purée (or mash), cool completely.
step 2
Whip the butter with electric beaters, and when it is light and fluffy, whisk in the cooled cranberry mix. Spoon the butter onto a sheet of baking paper and roll it into a log about the diameter of a 10p piece. Chill or freeze.
step 3
Cut slices to serve on hot waffles or pancakes.
