Cranberry Pecan Butter

Cranberry Pecan Butter
Dress up your holiday table with a crock of this cheerful and delicious bright pink compound butter. Serve the butter with dinner rolls, biscuits, and bread or use as spread to kick off a terrific turkey or ham sandwich. The butter is also stunning and wonderful when dolloped atop seared or grilled chicken breasts, duck, or pork.


  •  1 cup fresh cranberries
  •  1/3 cup fresh orange juice
  •  1/3 cup granulated sugar
  •  Grated zest of one orange
  •  2 sticks unsalted butter, at room temperature
  •  1/2 cup lightly toasted pecans, chopped
  •  3/4 teaspoon Autumnberry Salt


In a small saucepan, combine the cranberries, orange juice, sugar, and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer until the cranberries have popped and begun to thicken into a sauce, 7 to 10 minutes. Let cool to room temperature. Using electric beaters or a mixer, beat the butter until creamy. Beat in the cooled cranberry mixture, pecans, and Autumnberry Salt just until evenly incorporated. Transfer the butter to a decorative crock, store in the refrigerator, and use as desired. The butter will keep for about 2 weeks. MAKES ABOUT 2 CUPS
Autumnberry Salt

Medium grain Mediterranean Sea Salt blended with crimson cranberries, rosemary, and orange oil.

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