Ingredients:

  • 1 cup fresh or frozen cranberries
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated orange zest
  • 1 cup (2 sticks) unsalted butter, fully softened to room temperature
  • 3 tablespoons liquid honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt

Instructions:

  1. Combine cranberries, water, sugar, and orange zest in a small saucepan. Bring to a gentle simmer over medium heat.
  2. Cook, stirring occasionally, for 8-10 minutes until the cranberries have burst and the mixture has thickened slightly to a chunky sauce consistency. Remove from heat.
  3. Transfer the cranberry mixture to a small bowl and allow it to cool completely to room temperature. This step is crucial; hot mixture will melt the butter.
  4. In a medium mixing bowl, briefly beat the softened butter, honey, cinnamon, nutmeg, and salt together until just combined and slightly fluffy.
  5. Gently fold the cooled cranberry mixture into the spiced butter using a spatula. Mix only until streaks of cranberry are visible; avoid blending completely for a marbled effect.
  6. Place the mixed butter onto a sheet of parchment paper or plastic wrap. Roll firmly into a log shape, about 1.5 inches thick, and twist the ends tightly to seal.
  7. Refrigerate for at least 1 hour, or until firm enough to slice cleanly. Slice into thick rounds just before serving.