Best 2 Whipped Cranberry Butter Recipes
Whipped cranberry butter, a delightful and versatile spread, is a treat that combines the tangy sweetness of cranberries with the richness of butter. Whether you are looking for an accompaniment to your morning toast, a glaze for your holiday ham, or a festive addition to your cheeseboard, this delectable spread is sure to impress. Its preparation is relatively simple, requiring just a handful of ingredients and minimal effort, making it an ideal recipe for both novice and experienced cooks alike. With its vibrant red hue and creamy texture, whipped cranberry butter is not only delicious but also visually appealing, adding a touch of elegance to any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
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
Tips:
- Use fresh cranberries for the best flavor.
- If you don't have a food processor, you can mash the cranberries by hand.
- Add the sugar gradually, tasting as you go, until you reach the desired sweetness.
- Use unsalted butter so that you can control the amount of salt in the recipe.
- Whip the butter and cranberries together until they are light and fluffy.
- Store the cranberry butter in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Whipped cranberry butter is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on toast, waffles, or pancakes. It can also be used as a glaze for roasted chicken or pork. And it makes a great addition to a cheese plate. If you are looking for a new and exciting way to use cranberries, give whipped cranberry butter a try. You won't be disappointed!
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