Cranberry Butter

Prep Time
Cook Time
Ready In

"Recipe source: Bon Appetit (November 1991) Makes 1 1/4 cups - can be refrigerated for a week, bringing back to room temp to serve"

Original is 10 servings


  • Serving Size: 1 (38.7 g)
  • Calories 195.6
  • Total Fat - 18.4 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 48.8 mg
  • Sodium - 2.7 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 7.8 g
  • Protein - 0.2 g
  • Calcium - 6.2 mg
  • Iron - 0 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Using a food processor chop the cranberries with the sugar and lemon peel using on/off turns. Add butter and blend until mixture is combined, but still a bit chunky.


No special items needed.

5 Reviews


Super good; super easy! I had to use orange zest b/c my lemon was already de-zested! Nice on warm cornbread!


review by:
(20 Dec 2020)


Double Wow! Such a good butter that can make anything taste better. We had it over warm biscuits out of the oven and holy moly was it ever good. So easy peasy to make too. This will be made again for our Christmas table this year. Thank you, ellie, for sharing!


review by:
(15 Dec 2020)

dienia b

Wowser really good make this one


review by:
(6 Dec 2020)


This is very, very good. It's not overly sweet. I don't have a food processor, so I started it in a blender. My husband then kindly stirred it up for me. The lemon zest is such a good addition. It enhances the flavor. This is a keeper.


(28 Jan 2020)


Awesome! This is such a lovely butter for muffins, quick breads, toast or even crackers! Not too sweet and hints of citrus! I keep my dried citrus zests together in a jar and used that rehydrated. To store I rolled the butter into two logs and put some in the freezer to visiting family. Will be going into my favvy file! Thanks for sharing Ellie! Made for Billboard Recipe Tag.


review by:
(4 Jan 2017)

You'll Also Love