Blood Orange-Cranberry Butter

Featured_BloodOrange-CranberryButter_NerdsAndNomsense

Butter is amazing. Whether you’re dairy-free or dairy-loving, you can’t deny that butter (in all its many forms) helps to make the world a happier place. It’s even got some health benefits, apparently!  Sure, there are a few people who like to over-do things on the butter front *cough cough* PAULA DEAN – but I don’t blame them. It’s delicious and helps make lots of tasty things, well, tastier. I am constantly looking for different ways to spruce up every day foods and nothing is easier to do than to turn your regular old stick-o-butter into a delicate, fancy butter. Fancy butter is such a simple way to impress your friends or in-laws, especially if they are foodies! Over the next few months we’ll be sharing a few fancy butter recipes with you, so get excited.

How does one achieve “fancy butter” status, you ask?

It’s super simple: Butter + Herbs + Zest +’Mix Ins’ = FANCY BUTTER. 

CitrusButter_Ann_NerdsAndNomsense-12   This particular type of fancy butter contains blood oranges, cranberries, fresh ginger, and honey. It’s absolutely fantastic on toasted sour dough bread and blueberry or citrus muffins. Oh, and putting a pat or two on chicken and then tossing it in the oven is most excellent as well. /drool.

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Ingredients:

  • 1 cup [2 sticks] of UNSALTED butter at room temperature. If you’d like to make your own butter, keep scrolling to the bottom of the page.
  • 1/2 cup of dried cranberries
  • 1 tablespoon of fresh ginger. (It’s about the size of your thumb)
  • 1 large blood orange, zested.
  • 1-2 tablespoons of honey.

CitrusButter_Ann_NerdsAndNomsense-1Supplies: a food processor or blender, small spatula, paring knife, zester, container that can hold more than 1 1/3 cups worth of goodies. Makes: 1 and 1/4 cup worth of goodies. Shelf-life: 2 weeks in the fridge and up to 3 months in the freezer.

Directions:

  1. Place the dried cranberries into the food processor and pulse until the cranberries are roughly minced. CitrusButter_Ann_NerdsAndNomsense-2
  2. Throw in the fresh ginger, blood orange zest and honey and pulse for 15-20 seconds until everything is combined. CitrusButter_Ann_NerdsAndNomsense-3Pro Tip: A couple of weeks ago we went to Williams-Sonoma to use one of our Christmas gifts and we ended up getting this AMAZING citrus zester from Microplane. It even has a plastic blade cover that doubles as zest catcher. CitrusButter_Ann_NerdsAndNomsense-4CitrusButter_Ann_NerdsAndNomsense-5
  3. Take your zested orange and cut it in half. Squeeze half of the orange’s juices into the processor. CitrusButter_Ann_NerdsAndNomsense-6
  4. Slowly add in your butter in two or three additions until everything is thoroughly mixed. CitrusButter_Ann_NerdsAndNomsense-7CitrusButter_Ann_NerdsAndNomsense-8
  5. Transfer it to a glass container or make these cute little butter rolls. After that place it in the fridge or immediately put some on toast. Then proceed to do a happy dance because it’s SUPER tasty! We won’t judge you… we did it too! It’s also REALLY pretty too!

CitrusButter_Ann_NerdsAndNomsense-9 Oh it’s sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good. Om nom nom nom nom. It’s amazing how something so simple can be so dang delicious! This butter also goes great on our White Chocolate & Blood Orange Scones that will be hitting the blog tomorrow! **SPOILERS** Now, on to making your own butter… let’s just start by saying that it’s ridiculously easy! All it takes 2 cups of heavy cream and a pinch of salt.  Mix it in a mixer for 10-15 minutes until the buttermilk separates from the butter solids, strain it through cheesecloth, and then wrap with Saran Wrap. Easy. ENJOY!

Blood Orange-Cranberry Butter
 
Prep time
Total time
 
4 cup worth of goodies.Shelf-life- 2 weeks in the fridge and up to 3 months in the freezer.
Author:
Recipe type: Condiment
Serves: 6
Ingredients
  • 1 cup [2 sticks] of UNSALTED butter at room temperature. If you'd like to make your own butter, keep scrolling to the bottom of the page.
  • ½ cup of dried cranberries
  • 1 tablespoon of fresh ginger. (It's about the size of your thumb)
  • 1 large blood orange, zested.
  • 1-2 tablespoons of honey.
Instructions
  1. Place the dried cranberries into the food processor and pulse until the cranberries are roughly minced.
  2. Throw in the fresh ginger, blood orange zest and honey and pulse for 15-20 seconds until everything is combined.
  3. Take your zested orange and cut it in half. Squeeze half of the orange's juices into the processor.
  4. Slowly add in your butter in two or three additions until everything is thoroughly mixed.
  5. Transfer it to a glass container. After that place it in the fridge or immediately put some on toast.
Disclaimer: The products and reviews on this post have not been endorsed by Microplane, Williams-Sonoma or any other company. They are the sole views of the Author. No promotional considerations of any kind have been provided in exchange for product mentions.

5 Comments

  • dina says:

    great flavor for butter!

    • Ann says:

      It truly is! My husband and I have been enjoying it over the last few days. So far I’ve tried it on scones, grilled chicken, and toast. I can’t believe how simple it was to make. I will definitely be coming up with more flavor combinations in the future. Thanks so much for your comment!

  • Dude… this butter looks awesome. And it’s so easy to make! I bet it has all kinds of sweet AND savory applications, too. Thanks for sharing!!

    • Ann says:

      I’m completely hooked on this stuff now. It’s by far the best condiment/topping-thing that I’ve made in a good long while and I can’t wait to experiment with other flavors and ingredients. We just made some shortbread cookies with this butter and I’m patiently waiting until they’re done baking in the oven before I devour them all. 🙂

      If / when you try this recipe out – please let me know how yours turns out! Oh and thanks so much for stopping by.

      -A.

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