Best Cranberry Orange Pecan Butter Recipes

Cranberry Orange Pecan Butter image

Provided by Kitchen Crew

Categories Spreads

Time 10m

Number Of Ingredients 7

1 stick salted butter, room temperature
3 Tbsp powdered sugar
2 Tbsp jellied cranberry sauce
2 Tbsp finely chopped dried cranberries
2 tsp orange zest
1 tsp orange juice, fresh
1/2 c finely chopped pecans

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.

Cranberry, Orange, Pecan Butter image

Provided by Jane from Ohio

Categories Breakfast

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 4

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.