Best 6 Tart Cranberry Butter Recipes

PECAN CRANBERRY BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
• Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
• Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

TART CRANBERRY BUTTER

Steps:

• In a saucepan over medium heat, bring the cranberries, apple juice and sugar to a boil. Cook 10-15 minutes or until all berries have popped, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth., Return cranberry mixture to the saucepan; add remaining ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Cover and chill 8 hours or overnight. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.

CRANBERRY BUTTER

Steps:

• In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.

CRANBERRY PECAN BUTTER TARTS

Steps:

• In medium bowl, beat eggs LIGHTLY with a fork.
• Add corn syrup, sugar, melted butter and vanilla.
• Stir until blended.
• Divide nuts and cranberries evenly among tart shells.
• Pour in filling until shells are 2/3 full.
• Bake in preheated 350F (180C) degree oven for 20 to 25 minutes or just until set and golden.
• Hint: if you have a 3 or 4 cup measuring cup, pour the filling into this and then fill up the tart shells.
• Much easier.

TART CRANBERRY QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries., Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

CRANBERRY NUT TARTS

Steps:

• In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
• While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
• Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
• Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.