Cranberry Butter

  • Yield 24 servings

Pulsing the cranberries with the butter creates a brilliant pink color. Rub it under the skin of turkey to be roasted or serve with bread or vegetables.

Cranberry Butter
Mark Boughton Photography / styling: Teresa Blackburn


1 cup softened butter
1 cup fresh cranberries
2 tablespoons honey
1 tablespoon minced fresh sage
1 tablespoon orange zest


  1. Combine all ingredients in a food processor and pulse until cranberries are macerated evenly into butter. Use a spatula to scrape down sides of processor bowl a time or two between pulses.
  2. Transfer to a bowl, cover and chill until needed. Makes 2 cups.
—Recipe by Relish Cooking Show Chef Brian Morris.



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