Ingredients15 m servings 119 cals
- Stir boiling water and cranberries together in a bowl; steep for 5 minutes. Drain and chop cranberries.
- Beat butter with an electric mixer in a bowl until light and fluffy; add confectioners' sugar and cranberries. Mix well.
- Cook's Note:
- For a stiffer spread, cover and chill until needed.
Per Serving: 119 calories; 11.5 g fat; 4.5 g carbohydrates; 0.1 g protein; 31 mg cholesterol; 82 mg sodium. Full nutrition
ReviewsRead all reviews 9
Delicious! I made this for Thanksgiving, but didn't have a pretty container to serve it out of. I put the butter in my decorator kit and used the biggest tip to make individual servings. Ther...
This is a wonderful toast spread. Make sure you really cream the butter first, then add the sugar and cream again, before you add the chopped hydrated cranberries. Make sure the cranberries are ...
This was fantastic; the slightly tart cranberries provided a nice balance to the sweet flavors. I served it at brunch with scones and muffins and received a lot of compliments. Thanks for shari...
This is very tasty. I thought it was going to taste like icing with the powdered sugar, but it really just tastes like a flavored butter. I used leftover orange cranberry sauce. It worked well a...
Everyone loved this! We used it on French bread at a dinner party and everyone on loved it. The left over we used it on pancakes the next day and it was great. Thanks.
The first time I made this I followed the recipe exactly but something was not right. I used the dried cranberries you can buy from the store. Since that didn't work the second attempt I used w...
When I saw this recipe I immediately sent it to my mom - we're both cranberry lovers. Her comment:"It is great! After it has been mixed for a day the flavour is really noticeable. Thanks for th...