Cranberry Orange Pecan Butter

Name: Cranberry Orange Pecan Butter
Prep time: 10 min
Total time: 10 min
Yield: 8-10
Cuisine: American
Ingredients: 1 stick salted butter, room temperature; 3 Tbsp powdered sugar; 2 Tbsp jellied cranberry sauce; 2 Tbsp finely chopped dried cranberries; 2 tsp orange zest; 1 tsp orange juice, fresh; 1/2 c finely chopped pecans

By Kitchen Crew
@JustaPinch

Add this cranberry orange pecan compound butter to your holiday meal. It's sweet and tangy. Try with biscuits, dinner rolls, or anywhere you want a pop of flavor. It would be quite the treat on top of pancakes or waffles too. This compound butter can be made in about 10 minutes. Quick and easy!

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

8-10

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 stick

salted butter, room temperature
3 Tbsp

powdered sugar
2 Tbsp

jellied cranberry sauce
2 Tbsp

finely chopped dried cranberries
2 tsp

orange zest
1 tsp

orange juice, fresh
1/2 c

finely chopped pecans
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How to Make Cranberry Orange Pecan Butter

Step-by-Step

Finely chop the dried cranberries. Set aside.
Zest an orange and squeeze the juice. Set aside.
In a large bowl, stir the butter and sugar together.
Add the cranberry sauce, dried cranberries, orange zest, and juice to the butter mixture. Mix with a spoon.
On a piece of parchment paper, form the butter into a log shape.
Roll up the parchment paper to help shape the log.
Cut off the excess parchment paper and place butter in a resealable bag. Refrigerate for at least 2 hours.
Unroll the butter log. Sprinkle the chopped pecans on the parchment.
Roll the log in the chopped pecans.
Press the loose pecans into any bald spots.
Serve immediately or refrigerate until ready to serve.