Cranberry Orange Pecan Butter
By
Kitchen Crew
@JustaPinch
5
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!
Ingredients
-
1 sticksalted butter, room temperature
-
3 Tbsppowdered sugar
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2 Tbspjellied cranberry sauce
-
2 Tbspfinely chopped dried cranberries
-
2 tsporange zest
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1 tsporange juice, fresh
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1/2 cfinely chopped pecans
How to Make Cranberry Orange Pecan Butter
- 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.
