I love how this festive cranberry honey butter transforms something as simple as warm bread, biscuits, or muffins into a holiday-worthy treat. It comes together quickly, looks beautiful on the table, and tastes sweet, tart, and rich all at once.

Why You’ll Love This Recipe

I appreciate this recipe because it delivers maximum flavor with minimal effort. I simply mix softened butter with honey, cranberries, and a touch of citrus, and suddenly I have a spread that feels luxurious and seasonal. I often make it ahead, keep it chilled, and pull it out whenever I want to elevate breakfast or a holiday meal.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1/3 cup honey
1/3 cup dried cranberries, finely chopped (or 1/2 cup fresh, chopped)
1 teaspoon orange zest (optional)
1/4 teaspoon salt (omit if using salted butter)
1/4 teaspoon vanilla extract (optional)

Directions

I set the butter out until fully softened but not melted.
In a mixing bowl, I add the softened butter, honey, chopped cranberries, orange zest, salt, and vanilla if I’m including it.
I beat the mixture with a hand mixer or whisk until smooth and evenly blended.
I transfer the butter into an airtight container or shape it into a log using parchment paper.
I refrigerate the butter for at least 1–2 hours so it can firm up and the flavors can meld.
Before serving, I let it sit at room temperature for about 10 minutes so it spreads easily.

Servings And Timing

Prep time: 10 minutes
Chill time: 1–2 hours
Serves: about 12 servings

Variations

I sometimes use maple syrup instead of honey for a deeper sweetness.
Lemon or lime zest works wonderfully if I want a brighter citrus note.
I like swapping cranberries with dried cherries or blueberries for variety.
A pinch of cinnamon or nutmeg adds a warm holiday flavor.
Fresh herbs like rosemary can create a savory-sweet option.

Storage/Reheating

I store the butter in an airtight container in the refrigerator for up to 2 weeks.
It can be frozen for up to 3 months; I thaw it in the fridge overnight when needed.
To serve, I let the butter sit at room temperature until spreadable.

FAQs

How long does this cranberry honey butter last?

I keep it refrigerated for up to 2 weeks or freeze it for several months without any issue.

Can I use salted butter instead of unsalted?

Yes—I use salted butter sometimes and simply omit the added salt.

What if I only have fresh cranberries?

Fresh cranberries work fine; I chop them finely. They give a brighter tart flavor and a softer texture.

Can I make this ahead for a holiday meal?

Definitely—I often make it a day or two ahead, and the flavor improves as it rests.

What should I serve this butter with?

I spread it over toast, biscuits, cornbread, pancakes, muffins, or warm rolls. It’s also great as part of a holiday brunch board.

Conclusion

I love how this cranberry honey butter brings a festive touch to simple foods with almost no effort. Its sweet-tart flavor and creamy texture make it a seasonal favorite that I can prepare quickly and enjoy throughout the holidays.