Cranberry Sauce Compound Butter With Roasted Walnuts
Got leftover cranberry sauce? Turn it into a perfect topping! This Cranberry Compound Butter is a great way to repurpose the leftover Cranberry Sauce and make it into a spreadable treat.
Whether you’re slathering it on dinner rolls, creating a butter board, or melting it over roasted veggies, this butter will transform a simple dish. Plus, it’s ridiculously easy to make—let’s dive in!
Why you will love Cranberry Compound Butter
Cranberry Sauce Compound Butter is an easy and delicious way to elevate everyday foods with a burst of sweet-tart flavor. It pairs beautifully with everything from breakfast favorites like pancakes and waffles to savory dishes like roasted vegetables or grilled meats. It’s the kind of easy recipe that feels fancy but is so simple!
Ingredients, Variations and Substitutions
Real Butter – this is the creamy base that brings all the flavors together. Make sure the butter is softened to room temperature so it blends easily with the other ingredients. If you’re looking for a dairy-free option, swap it for a plant-based butter or coconut oil (note that coconut oil will add a subtle coconut flavor). Unsalted butter is best here, as it allows you to control the salt level in the final product.
Cranberry sauce – star of the show! Cranberry sauce adds a sweet-tart punch to the butter. You can use leftover homemade cranberry sauce or the canned variety, though homemade typically provides a fresher, more vibrant flavor. No cranberry sauce on hand? Try using a berry jam or even a tart cherry compote for a similar effect.
Orange zest – brightens the butter with a hint of citrusy zing that pairs beautifully with the cranberries. Use a microplane to zest only the colorful outer skin—avoid the white pith, as it’s bitter. If you don’t have oranges, lemons or mandarins are great alternatives for a different but equally refreshing flavor.
Walnuts – add a crunchy texture and a nutty depth that makes this butter irresistibly good. Roasting them enhances their flavor, so don’t skip this step! Pecans, almonds, or even pistachios would work as tasty substitutes. Toasted sunflower or pumpkin seeds are excellent alternatives if you need a nut-free version.
Cinnamon – ties all the flavors together with a cozy warmth. Feel free to adjust the amount to suit your taste, or experiment with spices like nutmeg, allspice, or cardamom for a unique twist. If you’re feeling adventurous, a pinch of cayenne could add a surprising kick to balance the sweetness.
Equipment you will need
- Small bowl
- Hand mixer or wooden spoon
- Microplane or zester
- Knife and cutting board
- Baking sheet
- Parchment paper
- Plastic wrap or wax paper
- Spatula
- Butter molds
Top Tips for best tasting Cranberry Compound Butter
Start with softened butter – for best results, make sure the butter is soft but not melted. Softened butter blends easily with the other ingredients, creating a smooth, creamy texture. Take it out of the fridge about 30 minutes before starting.
Use fresh cranberry sauce – if possible, use homemade cranberry sauce for the freshest flavor. Store-bought works too, but opt for a variety that isn’t overly sweetened to balance the honey and other flavors.
Toast the walnuts – toasting the walnuts enhances their nutty flavor and provides extra crunch. Be sure to let them cool completely before rolling the butter log to avoid melting the butter.
Shape the butter log carefully – use plastic wrap or parchment paper to help you roll the butter into a neat log. This will make slicing easier and ensure the walnut coating adheres evenly.
Chill thoroughly – let the butter chill in the fridge for at least 1 hour or until it’s firm. This helps the flavors meld and makes slicing and serving easier.
Experiment with flavors – don’t be afraid to tweak the recipe! Add a splash of vanilla, swap honey for maple syrup, or mix in dried cranberries or fresh fruit for added texture and flavor.
Prep ahead for convenience – this butter freezes beautifully, so you can make it ahead of time and have it ready for the Thanksgiving table. Just thaw it in the fridge overnight before using.
Serve at the right temperature – bring the butter to room temperature for 10–15 minutes before serving to ensure it’s spreadable and showcases its full flavor.
Keep the nuts on the outside fresh – if storing the butter for a longer time, you might want to roll it in fresh nuts just before serving to ensure maximum crunch and freshness.
Step-by-step instructions
- Roughly chop the walnuts and roast them on a hot skillet. You can also roast them in the oven set to 350°F (175°C) for 7-10 minutes. Let them cool completely before using.
- Ensure the butter is at room temperature for easy mixing. If it’s still cold, let it sit out for 30–60 minutes, or microwave it in short bursts (5–10 seconds) until soft but not melted.
- Add the softened butter, cranberry sauce, orange zest, honey, and cinnamon in a mixing bowl.
- Use a hand mixer to blend the ingredients until smooth and evenly combined. If mixing by hand, use a wooden spoon or silicone spatula, pressing and folding until the mixture is uniform.
- Spoon the butter mixture onto a sheet of plastic wrap or wax paper. Shape it into a log by rolling the plastic or paper around the mixture, twisting the ends to secure.
- Spread the cooled, roasted walnuts evenly on a clean sheet of parchment paper or a large plate. Unwrap the butter log and gently roll it in the nuts, pressing lightly to create an even coating. Rewrap the butter log in plastic wrap or wax paper.
- Refrigerate the nut-coated butter log for at least 1 hour to firm up before slicing and serving.
- Slice the butter log into rounds and serve as a spread for breads, pancakes, or roasted vegetables. The nutty shell adds a delightful crunch to every bite!
How to best enjoy this Cranberry Compound Butter
- Spread on warm bread, fresh biscuits, croissants
- Use it on pancakes, waffles, or French toast
- Enjoy with sweet rolls, English muffins or cinnamon rolls
- Melt over roasted veggies, sweet potatoes, carrots, or green beans to create a sweet-savory glaze.
- Top grilled meats – add a pat to grilled chicken, turkey, or pork chops as a finishing touch.
- Pair it with cornbread or drizzle it over roasted squash for a festive flair.
- Add to your charcuterie boards or cheese boards.
- Use it to top baked goods like scones or swirl it into vanilla ice cream for a gourmet treat.
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Storage instructions, reheating
Refrigeration:
- Wrap the nut-coated butter log tightly in plastic wrap or wax paper, then store it in an airtight container or resealable plastic bag to prevent it from absorbing other odors in the fridge.
- It will stay fresh for up to 2 weeks in the refrigerator.
Freezing:
- If you want to store it longer, you can freeze the log. Wrap it tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag.
- Frozen compound butter will keep for up to 3 months. When ready to use, simply thaw it in the fridge overnight.
Reheating Instructions
For Softening:
- If you’re ready to use it and the butter has firmed up in the fridge, just slice off the portion you need and let it soften at room temperature for 10–15 minutes before serving. The nuts will stay crunchy, and the butter will return to its creamy texture.
Cranberry Sauce Compound Butter With Roasted Walnuts
Equipment
- mixing bowl
- hand mixer or wooden spoon
- zester
- knife, cutting board
- skillet or baking sheet
- parchment paper, plastic wrap or wax paper
Ingredients
- 1 cup softened butter
- ½ cup cranberry sauce
- Zest from one orange
- 2 tbs honey
- 1 cup walnuts chopped and roasted
- 1 tsp cinnamon
Instructions
- Roughly chop the walnuts and roast them on a hot skillet. You can also roast them in the oven set to 350°F (175°C) for 7-10 minutes. Let them cool completely before using.
- Ensure the butter is at room temperature for easy mixing. If it’s still cold, let it sit out for 30–60 minutes, or microwave it in short bursts (5–10 seconds) until soft but not melted.
- Add the softened butter, cranberry sauce, orange zest, honey, and cinnamon in a mixing bowl.
- Use a hand mixer to blend the ingredients until smooth and evenly combined. If mixing by hand, use a wooden spoon or silicone spatula, pressing and folding until the mixture is uniform.
- Spoon the butter mixture onto a sheet of plastic wrap or wax paper. Roll the plastic or paper around the mixture, twisting the ends to secure. Shape it into a log.
- Spread the cooled, roasted walnuts evenly on a clean sheet of parchment paper or a large plate. Unwrap the butter log and gently roll it in the nuts, pressing lightly to create an even coating. Rewrap the butter log in plastic wrap or wax paper.
- Refrigerate the nut-coated butter log for at least 1 hour to firm up before slicing and serving.
- Slice the butter log into rounds and serve as a spread for breads, pancakes, or roasted vegetables. The nutty shell adds a delightful crunch to every bite!
Notes
Nutrition
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Conclusion
This Cranberry Compound Butter is a versatile and tasty spread, the perfect addition to a Thanksgiving meal.
With its creamy texture, vibrant cranberry taste, and crunchy walnut shell, it’s an easy way to elevate your meals this holiday season.
Whether spread on fresh bread, melted over roasted veggies or served with a Thanksgiving dinner, it’s sure to be a crowd-pleaser.
FAQ
How long can I store Cranberry Compound Butter?
You can store it in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 3 months. Just make sure it’s wrapped tightly in plastic wrap or wax paper to prevent it from absorbing other odors.
Can I make this Cranberry Compound butter ahead of time?
Yes, this butter can be made ahead of time! It’s great for prepping in advance, and the flavors actually improve after sitting in the fridge for a few hours or overnight.
What can I use instead of walnuts?
If you’re allergic to nuts or just don’t prefer walnuts, you can substitute with other nuts like pecans or almonds or even leave the nuts out for a smoother, nut-free version. You could also roll the log in dried fruit (like chopped cranberries or raisins) for a different texture.
Can I use store-bought cranberry sauce?
Absolutely! Store-bought cranberry sauce works perfectly fine in this recipe, especially if you’re short on time. Just make sure it’s not overly sweetened, as you’ll also add honey.
Can I melt Cranberry Compound Butter?
Yes! You can melt it over hot dishes like roasted vegetables, meats, or even pasta to create a flavorful glaze or sauce.
Can I use this butter for baking?
While this butter adds a great flavor to many dishes, its sweetness and texture make it more suited for spreading or topping rather than baking. It might not hold up well as a direct substitute for regular butter in a recipe.
