Best 2 Whipped Cranberry Butter Recipes
Indulge in a delightful culinary experience with our collection of whipped cranberry butter recipes, a perfect accompaniment to elevate your breakfast, brunch, or holiday gatherings. These recipes offer a range of flavors and textures, from a classic smooth and creamy spread to a more rustic, chunky version. Discover the perfect balance of tart cranberries and rich, creamy butter, creating a versatile condiment that pairs wonderfully with toast, scones, muffins, pancakes, and waffles. Explore variations that incorporate spices like cinnamon and nutmeg for a warm and festive aroma, or add a hint of orange zest for a refreshing citrusy twist. Get ready to elevate your meals with this luscious and flavorful homemade treat.
Let's cook with our recipes!
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
WHIPPED CRANBERRY BUTTER
Use leftover cranberry sauce from Thanksgiving to make this tasty spread for breakfast.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 5m
Yield 10
Number Of Ingredients 2
Steps:
- Beat butter in a bowl using an electric mixer until fluffy. Add cranberry sauce and beat until well incorporated and the mixture is light and airy. Serve immediately.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 6.9 g, Cholesterol 48.8 mg, Fat 18.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 11.7 g, Sodium 134.8 mg, Sugar 4.5 g
Tips:
- To make the whipped cranberry butter, you will need fresh cranberries, unsalted butter, powdered sugar, vanilla extract, and salt. You will also need a food processor or blender.
- Start by rinsing and sorting the cranberries. Remove any stems or leaves.
- Combine the cranberries, butter, powdered sugar, vanilla extract, and salt in a food processor or blender. Pulse until the mixture is smooth and creamy.
- Transfer the whipped cranberry butter to a bowl or container. Cover and refrigerate for at least 30 minutes before serving.
- Whipped cranberry butter can be used as a spread on toast, muffins, or scones. It can also be used as a filling for pies and tarts.
- To make a vegan version of whipped cranberry butter, use vegan butter or margarine.
Conclusion:
Whipped cranberry butter is a delicious and versatile spread or filling that can be enjoyed all year round. It is easy to make and can be customized to your liking. So next time you are looking for a special treat, give whipped cranberry butter a try.
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