Mohamed Shili Pioneer Woman Cranberry Butter is made with dried cranberries, orange juice, unsalted butter, and confectioners’ sugar. This easy Cranberry Butter recipe creates a flavorful spread that takes about 2 hours and 45 minutes to prepare and can serve up to 10 people.
Pioneer Woman Cranberry Butter Ingredients
- 1/2 cup dried cranberries
- 1 cup orange juice
- 1 cup unsalted butter, at room temperature
- 5 tablespoons confectioners’ sugar
How To Make Pioneer Woman Cranberry Butter
- Prepare the Cranberries: In a small saucepan, combine the dried cranberries and orange juice. Bring the mixture to a simmer over medium heat, then remove from heat and let the cranberries soak for 30 minutes.
- Drain and Chop: Drain the cranberries using a sieve and press lightly to remove excess juice. Chop them finely.
- Combine Ingredients: In a mixing bowl, combine the finely chopped cranberries, room-temperature butter, and confectioners’ sugar.
- Mix Well: Use a wooden spoon or an electric mixer to blend all the ingredients until fully combined and smooth.
- Shape and Store: Pack the cranberry butter into small ramekins or shape it into a log by rolling in heavy plastic wrap. Chill in the refrigerator for at least 2 hours or until firm. Remove from the fridge 15 minutes before serving.
Recipe Tips
- Use Good Butter: Choose fresh, good-quality butter. It makes the cranberry butter taste better.
- Soak Cranberries Well: Let the cranberries soak in the orange juice until they get big and soft. This makes them taste better and mix well with the butter.
- Make It Smooth: If you like your cranberry butter very smooth, you can mash the cranberries with a blender after soaking.
- Check the Sweetness: Taste the butter when you mix it. You can add more sugar if you think it needs to be sweeter.
- Keep It Fresh: If you make a roll of butter, wrap it tightly with plastic. This keeps the butter fresh and stops it from picking up other smells from the fridge.
What To Serve With Cranberry Butter
Cranberry Butter pairs well with baked scones, warm baguettes, English muffins, and croissants. It also can be served alongside oatmeal, pancakes, waffles, and French toast for a delicious breakfast or brunch spread.
How To Store Cranberry Butter
- Keep in the Fridge: Put the cranberry butter in a container that closes tightly or wrap it well in plastic. You can keep it in the fridge for up to 2 weeks.
- Freezing: If you want to keep the butter for a longer time, wrap it with plastic and then with foil. Put it in a bag or container that’s safe for the freezer. You can freeze it for up to 3 months. Remember to thaw it in the fridge before you use it.
Pioneer Woman Cranberry Butter Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 123
- Total Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 7 g
- Dietary Fiber: 0.6 g
- Sugar: 6 g
- Protein: 0.1 g
- Cholesterol: 37 mg
- Sodium: 1 mg
FAQs
Can I Use Fresh Cranberries Instead Of Dried Ones?
Yes, you can. If you use fresh ones, you might want to add a bit more sugar because fresh cranberries are usually more sour.
What Else Can I Use Instead Of Orange Juice?
You can use lemon, grapefruit, or apple juice instead of orange juice. Each one will change the taste a little.
Can I Make This Butter Vegan?
Yes, you can make it vegan by using vegan butter or coconut oil instead of regular butter.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cranberry Nut Bread
- Pioneer Woman Orange Cranberry Bread
- Pioneer Woman Peanut Butter Fudge
- Pioneer Woman Butterscotch Pie
- Pioneer Woman Cinnamon Rolls
Pioneer Woman Cranberry Butter
Description
Pioneer Woman Cranberry Butter is made with dried cranberries, orange juice, unsalted butter, and confectioners’ sugar. This easy Cranberry Butter recipe creates a flavorful spread that takes about 2 hours and 45 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the Cranberries: In a small saucepan, combine the dried cranberries and orange juice. Bring the mixture to a simmer over medium heat, then remove from heat and let the cranberries soak for 30 minutes.
- Drain and Chop: Drain the cranberries using a sieve and press lightly to remove excess juice. Chop them finely.
- Combine Ingredients: In a mixing bowl, combine the finely chopped cranberries, room-temperature butter, and confectioners’ sugar.
- Mix Well: Use a wooden spoon or an electric mixer to blend all the ingredients until fully combined and smooth.
- Shape and Store: Pack the cranberry butter into small ramekins or shape it into a log by rolling in heavy plastic wrap. Chill in the refrigerator for at least 2 hours or until firm. Remove from the fridge 15 minutes before serving.
Notes
- Use Good Butter: Choose fresh, good-quality butter. It makes the cranberry butter taste better.
- Soak Cranberries Well: Let the cranberries soak in the orange juice until they get big and soft. This makes them taste better and mix well with the butter.
- Make It Smooth: If you like your cranberry butter very smooth, you can mash the cranberries with a blender after soaking.
- Check the Sweetness: Taste the butter when you mix it. You can add more sugar if you think it needs to be sweeter.
- Keep It Fresh: If you make a roll of butter, wrap it tightly with plastic. This keeps the butter fresh and stops it from picking up other smells from the fridge.
