Eat: Cranberry Butter

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64 Responses

  1. Anonymous says:

    That butter sounds delish! I have a cranberry bread recipe that I will try with it, yummy. Great Idea. I usually make cookies, but this year will try something different. Thanks!

    • PlayEat Grow says:

      My usual thought is to go for something like cookies, too, but I thought this was a great alternative since cookies and sweets are usually in high supply this time of year. I hope you like it (and your neighbors, too!)

  2. Anonymous says:

    this sounds so yummy, was curious if you have to process this for any time and if not, how long will it stay good? thanks

    • Christina R says:

      This is not canned, just stored in a canning jar, so it needs to be refrigerated. I'm not certain exactly how long it would last, but I personally would be fine eating it at 3-4 weeks old.

  3. merrilee says:

    this sounds incredible and next year will be one of the homemade gifts I will be giving. We are trying to be more self sufficient in our family and also cut down on materialism so we will be supporting small businesses and making almost all homemade gifts from now on. as a Christian, I feel you should not worry about Jewish bread on Christmas. We are the grafted branch and the Jewish people are the vine. Jesus was half Jewish. This is just my opinion, but I feel really confidant about this. Pray and see what you feel He is leading you to do if you are concerned. God bless and have a wonderful Christmas!

  4. Anonymous says:

    how long does it last?

  5. Lauryn says:

    Looks delicious! I think we'll be making it this year for the neighbors! Great idea!

  6. Anonymous says:

    I just made some for my Thanksgiving dinner and IT IS DELICIOUS!!! Thanks for posting this recipe

    • Christina R says:

      I never thought of having this with the Thanksgiving meal, but now that you mention it, it sounds perfect! I'll have to try to remember to whip some of this up for next year. 🙂

  7. Anonymous says:

    Do I use unsalted or salted butter? I would assume unsalted since I'm adding the salt, just wanted to make sure. Thanks

    • Christina R says:

      Use unsalted butter. That way you can determine the saltiness yourself. Most of our recipes will call for unsalted unless otherwise stated. Hope this turned out for you!

  8. Carolyn says:

    Since I'm not actually canning/sealing the jars, I assume the butter would need to be refrigerated, correct? Do you know how long it stays fresh?

    • Christina R says:

      You are right, this does need to be refrigerated. I'm not certain as to how long the flavored butter will last. All those things have a long refrigerated shelf life by themselves….so I personally wouldn't feel badly eating it at 3-4 weeks old…if it even lasts that long. It's yummy!

  9. Jessica J says:

    Why did mine turn rock solid in the fridge the next day?

    • Christina Reif says:

      Hi Jessica,
      This recipe is mostly butter, so when you put in in the fridge, it’s going to harden just like butter does. But it will also soften at room temperature. Sorry if I didn’t make this clear in the first place.

    • Cindy says:

      So glad you asked this! Yesterday I asked Christina if whipped or spreadable butter would work. Waiting for post to be approved so we can see what she thinks. Only thing is those butters get to room temp pretty quick so if these butters work and your giving them as gifts, it may be best to ensure/suggest it goes back to frig ASAP.

      • Christina Reif says:

        Hi CIndy, I answered your question below. I hope it’s helpful, though, with these things, some trial and error might be necessary. Please let us know if you try the spreadable butter so we can share the info with others!

  10. beckey says:

    Could you use thawed frozen cranberries instead of fresh ?

  11. Marla says:

    I have never made anything with cranberries. Do you have to cook them before you add them into the mixture?

    • Tiffany says:

      It’s up to you! I do both ways and they both turn out okay. By pre-cooking the cranberries, you let a little of the juice out, but normally it works out fine either way :0.

  12. Susan says:

    I’m making this right now for teacher gifts (I’m sooo at the last minute this year – but it’s still happening :))
    I’ve made other flavored butters before and find that people love it on pancakes, in oatmeal, toast, …. anywhere you would use butter. I usually give mine with just a little baguette and purchase my jars through uline. They look similar to yours – tops are more of a silver color – and are a great price. Thanks for another version – I LOVE this one 🙂 Agreed that it would be fun anytime in the fall, especially for Thanksgiving.

  13. Sherry says:

    Love this idea and butters make a beautiful and appreciated gift at Christmas when so many people are overwhelmed with sweets. One year I made blackberry butter and Jiffy loaves of cornbread with cranberries. YUM! Since I’m a big fan of cranberries, this will be a great recipe to try – any time of year!

  14. Mary Villegas says:

    I’m making this and gifting it to my family and friends. Thanks for the recipe and by the way it is not weird at all to give jewish bread. Bread is bread and it is the kindness that it is given with that is important. 🙂

  15. Julie Robuccio says:

    Jesus was a jew, I think he would approve. It sounds yummy, I’ll be making it soon.

  16. Maureen says:

    I was wondering…could I use the canned cranberry? Not the jellied? I have an extra can and was wondering if I could substitute that for the fresh cranberries?

  17. Carol says:

    Do you have to use the orange?

  18. Lori says:

    I made this today and am so excited to share. Thank you for sharing this recipe.

  19. Victoria Carroll says:

    Can this be frozen?

    • Christina Reif says:

      Yes, I think it could be. I’ve never personally done it, but it’s mostly butter and people freeze butter all the time.

  20. Pam says:

    Do you think it could be frozen?

  21. Winabeth says:

    Two questions: What size jar did you use, by ounces, and how many jars does the recipe make?

  22. Cindy says:

    After reading one of the comments that the butter gets hard when refrigerated, how do you think a whipped or spreadable butter, like Land O’ Lakes, would work? And how would you suggest blending the ingredients with the food processor?

    • Christina Reif says:

      You could try a spreadable butter, or doing a mixture of olive oil or some other other and the butter. I would just blend it all in the food processor. But I would say, if you make it according to the recipe, you are only giving out a small jar of butter to your neighbors (or whoever you have these planned for). You can just instruct them to leave the butter on the counter and use within a couple of days, or since it’s in a glass jar, they can pop it in the microwave (without the lid) for 15 seconds or so and that should soften it right up.

      • Cindy says:

        I will give it a try. I’m thinking I might try processing the cranberries, honey & zest with a small potion of the whipped/spreadable butter then blending that mixture in to the remaining whipped/spreadable butter. OR!…processing with a little regular butter, say 1 stick, then blend into 3/4 lbs of the whipped/spreadable, or even process with 2 sticks & blend into 1/2 lb of the whipped/spreadable. I know…even my boyfriend says I over think things! Lol!

  23. Diane says:

    You sure this makes 6 1/2 pint jars? I only got three.

    • Christina Reif says:

      Are you sure you used a pound of butter (4 sticks)? Only about a stick of butter should fit into each jar, and since you are also adding more things than just butter, you should get at a minimum 5 jars, I would think. Also, I did not fill them all the way to tippy tippy edge, but definitely to the ring line. Hope that helps!

  24. Cindy says:

    I will give it a try. I’m thinking I might try processing the cranberries, honey & zest with a small potion of the whipped/spreadable butter then blending that mixture in to the remaining whipped/spreadable butter. OR!…processing with a little regular butter, say 1 stick, then blend into 3/4 lbs of the whipped/spreadable, or even process with 2 sticks & blend into 1/2 lb of the whipped/spreadable. I know…even my boyfriend says I over think things! Lol!

  25. carroll says:

    Add to 1 – 8oz block of Philadelphia Cream cheese. Great on crackers.

  26. Earth Angel says:

    I think gifts from the heart benefit everyone…regardless of what religion. Let’s just be universally kind like humans should be. Don’t worry what kind of bread you gift – in the end, people remember how you make them feel. A kind kind gift is always appreciated. Your recipe looks wonderful, by the way. 🙂

  27. Judy says:

    This actually makes six 4 ounce or three half pint jars. A pint is 16 ounces, a half pint is 8 ounces.

  28. Lena says:

    Just made this but I used the following substitutions:
    I exchanged blueberries for the cranberries
    And I exchanged orange zest for lemon zest.
    Smells delicious. Also I used adjusted the amounts to 6 sticks of butter, 2/3 cup of honey, and 1 1/2 cups of Blueberries. I did this hoping to make 9 jars but only got 6 out of the batch. Thanks for the great idea/recipe.

  29. Shawna says:

    Yes it’s ok to make anything Jewish on Christmas, Jesus was Jewish.

  30. Skye says:

    Just finding this recipe! Definitely going to try it! As for the challah for Christmas, I think it’s a wonderfully inclusive idea! I am Christian & my husband is Jewish, and stuff like that makes him feel so happy. So, he’s celebrating Christmas with the family & someone thought to do something that is a nod to his heritage (just like bringing challah), and it makes him feel loved. I feel like the best first step in “loving thy neighbor” is including thy neighbor. 🙂
    So, yes! Give the challah! Everyone will know you are Christian from the fact you are sharing the joy of the season. Plus, as other people have mentioned, Jesus was Jewish, so it’s extra appropriate!

  31. Jan says:

    Like the sound of this recipe. Have one made with cream cheese and dried cranberries…..could chopped dried cranberries be used?

  32. Holly says:

    Jesus was Jewish so challah is the perfect bread! I can’t wait to make this butter for Christmas gifts!

  33. Diana says:

    Fantastic everyone loved it

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