Name: Cranberry Honey Butter
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ½ cup dried cranberries, finely chopped; 3 tablespoons honey; 1 teaspoon grated orange zest; ⅛ teaspoon kosher salt

Jump to Recipe·Leave a Review

Cranberry Honey Butter is a sweet and tangy spread I love keeping on hand, especially during the cooler months. Made with real butter, dried cranberries, honey, and a hint of orange zest, it’s a festive and flavorful way to elevate a simple slice of toast, a warm biscuit, or even a fresh muffin. It comes together in minutes and adds a gourmet touch to everyday breakfasts or holiday brunches.

Why You’ll Love This Recipe

I like how easy this butter is to whip up—it’s ready in under 10 minutes, and the flavor is bold yet balanced. The honey gives it a soft sweetness, the cranberries add a slight chew and tartness, and the orange zest brightens everything up. Whether I’m spreading it on warm bread or gifting it in a jar, it always makes a big impression with very little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter, softened
Finely chopped dried cranberries
Honey
Grated orange zest
Kosher salt

Directions

I place all the ingredients—softened butter, chopped cranberries, honey, orange zest, and salt—into a mixing bowl.
Using a hand mixer or a wooden spoon, I beat the mixture until it’s smooth and fully combined.
I transfer the finished butter into an airtight container, smoothing the top.
I refrigerate it for a couple of hours to firm it up before serving, or use it right away if I prefer it softer.

Servings and timing

This recipe yields about 1¼ cups of flavored butter, enough to serve 10–12 people depending on how it’s used. Prep time takes only 5–10 minutes, with no cooking required.

Variations

Sometimes I substitute maple syrup for the honey when I want a deeper, woodsy sweetness.
For a more festive twist, I add a pinch of cinnamon or a splash of vanilla extract.
I’ve also used lemon zest instead of orange for a sharper citrus note.
When I want to serve it for brunch, I roll it into a log using parchment paper and slice it into rounds.

storage/reheating

I store this butter in an airtight container in the fridge for up to 2 weeks. For longer storage, I freeze it in small portions for up to 3 months. I let it thaw in the fridge overnight before using. To soften for serving, I simply leave it out at room temperature for about 20–30 minutes.

FAQs

Can I use fresh cranberries instead of dried?

I don’t recommend using fresh cranberries here—they’ll add too much moisture and could affect the butter’s texture and shelf life.

What kind of butter works best?

I always use unsalted butter so I can control the salt level myself, but salted butter can work too—just reduce or skip the added kosher salt.

Can I make this dairy-free?

Yes. I’ve used plant-based butter alternatives with good results, though the texture may be slightly softer.

Is it sweet enough to use as a dessert topping?

It’s subtly sweet—great on breakfast breads or pancakes—but if I want it as a dessert spread, I just increase the honey a bit.

How can I gift this?

I spoon it into a small mason jar or wrap it in parchment paper like a log, tie it with twine, and store it chilled until ready to give.

Conclusion

Cranberry Honey Butter is one of those little recipes that adds a big pop of flavor to everyday meals. I love how the tart cranberries, citrusy zest, and smooth honey come together in every bite. Whether I’m serving it on fresh bread or giving it as a homemade gift, it always brings a touch of joy and warmth to the table.