Instructions:
1. In a small saucepan, combine the cranberries and sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 5-7 minutes.
2. Remove from heat and allow the cranberry mixture to cool completely.
3. In a medium bowl, combine the softened butter, cooled cranberry mixture, orange zest (if using), cinnamon (if using), and salt.
4. Using an electric mixer or a sturdy spoon, beat the ingredients together until well combined and smooth. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
5. Taste and adjust sweetness or seasonings as desired.
6. Spoon the cranberry butter into an airtight container or roll it into a log using parchment paper or plastic wrap.
7. Refrigerate for at least 30 minutes to allow the flavors to meld and the butter to firm up.
Short Tips:
* For an extra smooth butter, you can pulse the cooled cranberry mixture in a food processor before adding it to the butter.
* If using frozen cranberries, there’s no need to thaw them first; just add them directly to the saucepan.
* Get creative with add-ins! A tiny pinch of ground cloves or ginger can add another layer of festive flavor.
* Cranberry butter makes a fantastic homemade gift. Package it in a cute jar with a ribbon and a handwritten tag!
* Store cranberry butter in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
