Eat: Cranberry Butter

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33 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!

    • Christina R says:

      Thanks so much for your sweet reply. I think you're right. I don't think anyone will fault me for bringing delicious bread to their door, no matter what the origin. 🙂

    • Anonymous says:

      Jesus wasn't half Jewish, he was 100% Jewish, as were the vast majority of his early followers for several centuries.

  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.

  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?

    • MaryAnn Alderfer says:

      I think that might make the butter a little soupy. Fresh cranberries have a different texture. I haven’t tried it though so I’m not sure!

  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.

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