Whipped Cranberry Orange Butter

Instructions

1. Cook the Cranberry Base: Add the cranberries, orange juice, orange zest, honey, maple syrup, cinnamon, and pinch of sea salt to a small saucepan. Cook over medium-low heat for 6–8 minutes, stirring often, until the cranberries burst and the mixture thickens into a glossy paste.¾ cup cranberries, 2 tbsp orange juice, 2 tsp orange zest, 2 tbsp honey, 1 tbsp maple syrup, ¼ tsp cinnamon, pinch sea salt
2. Mash Until Smooth: Mash the cranberry mixture with a fork or rubber spatula until mostly smooth. Continue cooking for another 1–2 minutes as needed until very thick. You should have about ⅓ cup cranberry-orange base.cranberry orange base
3. Cool Completely: Transfer the cranberry-orange base to a small bowl and let it cool completely. It should be cool to the touch before it goes into the butter.cooled cranberry orange base
4. Whip the Butter: Add the softened butter to a mixing bowl and whip with a hand mixer or stand mixer for 2–3 minutes, until pale, smooth, and fluffy.1 cup unsalted butter
5. Add the Cranberry Base: Add the cooled cranberry-orange base a spoonful at a time, whipping after each addition until fully incorporated.cooled cranberry orange base
6. Finish the Butter: Add the powdered sugar, vanilla bean paste, and fine sea salt. Whip for another 1–2 minutes, scraping down the bowl as needed, until the butter is light, creamy, and evenly colored.2 tbsp powdered sugar, 1 tsp vanilla, ¼ tsp sea salt
7. Adjust the Texture: When the butter looks slightly loose, chill it for 5–10 minutes, then whip again until fluffy.cranberry orange whipped butter
8. Chill and Serve: Transfer to a ramekin, airtight container, or parchment paper log. Finish with orange zest, finely chopped dried cranberries, or flaky sea salt if desired. Chill until set, then soften slightly before serving.finished cranberry orange whipped butter, orange zest, dried cranberries, flaky sea salt