Best Cranberry Orange Butter Recipes

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

Steps:

• Heat oven to 350 degrees.
• Generously grease and lightly flour 12 cup fluted tube pan.
• In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
• Add vanilla and orange peel.
• Add eggs 1 at a time, beating well after each addition.
• In medium bowl, combine 3 cups flour, baking powder and salt.
• Add alternately with sour cream, beating well after each addition.
• Gently stir in cranberries.
• Pour batter into greased and floured pan.
• Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Remove from pan.
• Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
• Stir in half-and-half and 1/2 cup butter.
• Cook over medium heat until thickened and bubbly, stirring constantly.
• Remove from heat; stir in rum.
• Serve warm sauce over cake.

GINGERBREAD SCONES WITH CRANBERRY ORANGE BUTTER

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment.
• For the cranberry butter: Combine the butter, cranberry sauce, orange juice and zest and salt in a medium bowl. Beat with a wooden spoon to combine. (You can also use a mini food processor or mixer.) Transfer to a serving bowl and refrigerate until ready to serve.
• For the scones: Combine the flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda in a food processor. Pulse to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle in the chopped crystallized ginger. Whisk together, then add in the molasses, egg yolk and buttermilk. Pulse just until a loose dough forms. Mound the dough into a floured work surface and knead a few times to bring it together. Pat or roll the dough into an 8-inch round. Cut into 12 wedges and transfer to the baking sheet. Beat the egg white until foamy. Brush the tops of the scones with the egg white and sprinkle with sugar.
• Bake until the bottoms of the scones are golden brown and the top has a crackly sugar crust, about 18 to 22 minutes. Serve warm with the cranberry orange butter.

CRANBERRY-ORANGE BUTTER

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cranberry sauce, orange zest and extract. Store in the refrigerator.

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400°F.
• Generously grease and flour two 9x5 inch (1-pound) loaf pans.
• In a large bowl, stir together flour, baking powder, salt, and sugar.
• Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
• Gently stir in the whole cranberries and orange zest.
• Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
• Pour 1/4 cup orange juice over each loaf while still hot.
• Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
• Refrigerate overnight to blend flavors.

ORANGE CRANBERRY CAKE WITH HOT ALMOND BUTTER SAUCE

Steps:

• 1. To make the cake, empty cake mixes into a large bowl. Add eggs, oil, apricot and strawberry nectars, sugar and vanilla pudding. Mix until smooth. Place the dried cranberries into a large ziplock bag with a 1/2 cup of flour. Shake vigorously until they are coated. Fold the cranberries into the batter.
• 2. Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
• 3. While cakes are baking, in a medium saucepan, heat the butter, sugar, extracts, and half and half on medium heat until the sugar dissolves. Remove from heat and set aside.
• 4. Pour hot butter sauce over still warm cake and allow it to set until it's cooled or you can cut and serve while it's still warm.

FRESH CRANBERRY WAFFLES WITH ORANGE BUTTER SAUCE

Steps:

• Preheat the waffle iron until very hot. Grease with cooking oil. If using the optional chopped nuts, lightly roast in dry skillet and set aside.
• Chop the fresh cranberries finely and mix with the sugar.
• Place the nonfat yogurt and cottage cheese in a blender and puree. Place in mixing bowl and stir in the buttermilk and vanilla extract.
• Sift the flour and baking powder together. Whip the flour mixture into the buttermilk mixture. Stir in the sugared cranberries.
• Beat egg whites to soft peaks and fold into batter gently.
• To make the orange butter sauce, cook the butter, honey, and fresh orange juice over medium-high heat for 15 minutes. DO NOT boil. Stir in fresh orange zest.
• Garnish waffles with nuts if desired. Serve warm.

CRANBERRY ORANGE BREAD WITH HONEY BUTTER

Steps:

• 1. Preheat oven to 375. Grease a 9" by 5" metal loaf pan. From orange, grate 1 tsp of peel and squeeze 1/2 cup of juice.
• 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• 3. In a small bowl, beat orange peel, juice, melted butter, and egg until blended.
• 4. With a wooden spoon, stir egg mixture into flour mixture just until blended (batter will be stiff). Stir in cranberries.
• 5. Pour batter into a greased and floured pan.
• 6. Bake until a toothpick inserted comes out clean, 50-55 minutes. Cool loaf in pan for 10 minutes; remove from pan and cool completely on a wire rack.
• 7. For honey butter, whip together butter, honey, and cinnamon until completely combine and fluffy.

CRANBERRY SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries., Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough., Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones.

CRANBERRY ORANGE PECAN BUTTER

Steps:

• 1. Finely chop the dried cranberries. Set aside.
• 2. Zest an orange and squeeze the juice. Set aside.
• 3. In a large bowl, stir the butter and sugar together.
• 4. Add the cranberry sauce, dried cranberries, orange zest, and juice to the butter mixture. Mix with a spoon.
• 5. On a piece of parchment paper, form the butter into a log shape.
• 6. Roll up the parchment paper to help shape the log.
• 7. Cut off the excess parchment paper and place butter in a resealable bag. Refrigerate for at least 2 hours.
• 8. Unroll the butter log. Sprinkle the chopped pecans on the parchment.
• 9. Roll the log in the chopped pecans.
• 10. Press the loose pecans into any bald spots.
• 11. Serve immediately or refrigerate until ready to serve.

WALNUT CRANBERRY BREAD WITH SPICED ORANGE BUTTER

Steps:

• Add all bread ingredients to bread machine according to manufacturer's directions*. Select basic white bread cycle. Serve with Spiced Orange Butter, if desired.*NOTE: Dried fruits and nuts should be added to your bread machine at the raisin bread cycle, if your machine has one. If not, add them according to the manufacturer's directions or 15 minutes into the kneading cycle.

CRANBERRY ORANGE FLAVORED WHIPPED BUTTER

Steps:

• 1. Cream softened butter with an electric mixer until the butter is soft and fluffy. Add the cranberry sauce, confectioners sugar if desired and honey. Add the orange marmalade and extract and stir thoroughly.by hand. Continue mixing until light, fluffy, and well-combined.
• 2. Store the butter in a covered container for up to 3 weeks. I prefer using small mason jars. You can tie a ribbon around the jar and give it as a gift.

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER

Steps:

• FOR THE BREAD, Preheat oven to 350 degrees F.
• Grease & flour 8 small loaf pans (2 1/2"x4"x1/2").
• In large bowl, mix together flour, sugar, baking powder, salt, baking soda & 2 tablespoons of zest.
• Add orange juice, shortening & eggs, stirring until just moistened.
• Fold in nuts & cranberries.
• Spoon dough into loaf pans, & bake 30-35 minutes or until golden brown & firm to touch.
• Remove from oven & cool in pans on wire rack for 5 minutes.
• Turn loaves out onto wire rack to cool completely.
• FOR THE BUTTER, in a small bowl, mix butter, zest & Triple Sec until well blended, then refrigerate.

CRANBERRY, ORANGE, PECAN BUTTER

Steps:

• Divide the dried cranberries and pecans in half.
• Place a 1/4 cup of dried cranberries and a.
• 1/4 cup of pecans in a small bowl and set aside.
• In a large mixing bowl,.
• combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
• Place the butter mixture on a 12x12 piece of wax paper.
• Place the top of the wax paper over the bottom and form into a log shape.
• Place the butter mixture in the freezer for 30 minutes to harden.
• Remove from freezer and remove wax paper.
• roll the butter in the remaining mixture of cranberries and pecans until.
• the outside of the log is fully coated.
• Refrigerate until needed.

CRANBERRY ORANGE BUTTER CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour a 12 c.
• Bundt pan.
• In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
• Pour into prepared pan.
• Bake for 35-40 minutes.
• In a small saucepan, heat all glaze ingredients until well combined.
• While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
• Let stand 10 minutes; invert cake onto serving plate.
• Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
• Cool cake and serve with either ice cream or whipped cream.