Whipped Cranberry Orange Butter Recipes
CRANBERRY ORANGE FLAVORED WHIPPED BUTTER
Great for english muffin toast, biscuits muffins or plain bagels.
Provided by Barbara Kavorkian
Categories Other Sauces
Time 10m
Number Of Ingredients 6
Steps:
- 1. Cream softened butter with an electric mixer until the butter is soft and fluffy. Add the cranberry sauce, confectioners sugar if desired and honey. Add the orange marmalade and extract and stir thoroughly.by hand. Continue mixing until light, fluffy, and well-combined.
- 2. Store the butter in a covered container for up to 3 weeks. I prefer using small mason jars. You can tie a ribbon around the jar and give it as a gift.
WHIPPED CRANBERRY BUTTER
Use leftover cranberry sauce from Thanksgiving to make this tasty spread for breakfast.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 5m
Yield 10
Number Of Ingredients 2
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 6.9 g, Cholesterol 48.8 mg, Fat 18.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 11.7 g, Sodium 134.8 mg, Sugar 4.5 g
CRANBERRY-STUDDED WHIPPED BUTTER
This spread lends holiday flair to breads, scones and muffins. Don't worry when you fold the cream and butter together, if there are little bits of butter - when the spread is slathered on the yummy brown bread with raisins or other breads, it all combines beautifully. Cooling time is passive work time.
Provided by Manami
Categories Berries
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and cranberries, let stand 5 minutes.
- Drain and cool.
- Combine cranberries and remaining ingredients in a small bowl, stir until blended.
- Spoon into a decorative bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 34.7, Fat 3.5, SaturatedFat 2.2, Cholesterol 8.4, Sodium 22.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 0.2
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