Whipped Cranberry Butter [Holiday Recipe Exchange]

Holiday Recipes, Recipe Exchange, Thanksgiving Recipes | 14 comments

I promised when I shared my recipe for Cranberry Orange Walnut Relish that I’d share some ideas for using leftover cranberry sauce after Thanksgiving. I already showed you how to make these cute Bite Sized Mini Cranberry Walnut Tarts.

Whipped Cranberry Butter is another delicious way to use up leftover cranberry sauce.  I love it spread on hot toast or Buttermilk Biscuits fresh from the oven.

Whipped Cranberry Butter is one of those recipes that looks and tastes impressive – it is a snap to prepare. It doesn’t take more than 5 minutes and you’ve got a sweet, tangy, butter spread to accompany your Holiday table.

recipe for whipped cranberry butter

Butter is so essential this time of year with all the baking that we do, so I can’t wait to see what you all have in store for Jamie and me with this Butter Themed Holiday Recipe Exchange.

Ever since trying Kerrygold butter last year I have been a bit obsessed. All butters may resemble one another in form and color. But get into the taste and texture and you’ll start to notice the difference. Kerrygold butter is a soft and creamy in texture, while the taste is full in flavor. When I use Kerrygold in baked goods the result is exceptional buttery goodness and a more tender crumb.

My grocery store carries it on occasion so I am always keeping my eyes open and stocking up when I do see it. I am really excited that they are our again this year and can’t wait to giveaway another Kerrygold Butter and Cheese Basket! Link up your favorite butter recipe, or leave it in the comments for a chance to win this awesome gift basket.

Head over to My Baking Addiction to check out what buttery treat Jamie has in store for us this week.

Whipped Cranberry Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Print Save Recipe


1 cup Kerrygold salted butter, room temperature
2/3 cup leftover cranberry sauce, such as Cranberry Orange Walnut Relish


Add butter to a medium sized bowl. Beat with a hand mixer until fluffy. Add the cranberry sauce and beat until incorporated into the butter and the mixture is light and airy. Serve immediately. Store any leftovers in the refrigerator for up to 7 days. Tastes delicious on Buttermilk Biscuits.


If you want the mixture to remain spreadable after refrigeration, you will have to incorporate some oil into the mixture. (see: Incredible Spreadable Butter Recipe). Alternatively, just bring the butter to room temperature after refrigeration before you serve.

How To Participate

For a chance to win Butter and Cheese Gift Basket from Kerrygold valued at approximately $150!

  1. Write and post a recipe on your blog featuring BUTTER.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Nov. 23, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.

This Week’s Prize:

Irish Cheese and Butter Giftbasket from Kerrygold Includes:

  • 2 wedges Kerrygold Dubliner Cheese
  • 2 wedges Kerrygold Swiss Cheese
  • 2 wedges Kerrygold Blarney Castle Cheese
  • 2 wedges Kerrygold Aged Cheddar
  • 2 wedges Kerrygold Reserve Cheddar
  • 2 wedges Kerrygold Red Leicester
  • 2 packs Kerrygold Pure Irish Butter
  • 2 packs Kerrygold Unsalted Butter
  • 2 packs of Kerrygold Garlic and Herb Butter

Prizes provided by Kerrygold

Recipe Theme Schedule:

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Cheri @ KzooKitchen - November 21, 2011 @ 7:06 am

    Looks delicious! I’m going to try this on Thanksgiving


  • 2
    Jan - November 21, 2011 @ 8:38 am

    My mom smears leftover cranberry sauce (the basic homemade kind) on toast or biscuits until it’s all gone and now she’s got me doing it.
    I’m going to make some of this and form it into a log and freeze portions of it so I can enjoy it year round. I’ll puree the sauce first to break up the big chunks of fruit so it spreads easier.
    Thanks for sharing this!


  • 3
    Liz - November 21, 2011 @ 9:05 am

    I enjoy make fresh herb butter for veggies!


  • 4
    Molly Jo - November 21, 2011 @ 5:17 pm

    My mom raised me on this chive butter recipe:

    2 sticks (8 TBS ea) butter (not margarine!)
    Approx 25 Chives, fresh grown and minced.
    Let the butter come to room temperature so it’s soft and easy to work with. Put both sticks in a small bowl and gradually mix in the chives.
    We used this on garlic toast, baked potatoes, other recipes that called for butter and seasonings (like creamy soups!), or as a dipping sauce for steak fondue.
    It’s utterly delicious, and since it’s butter, it stores in the fridge for ever!


  • 5
    Molly Jo - November 21, 2011 @ 5:20 pm

    I adapted this butter idea from the one above (from my mom, who LOVES her butter and cheese.. so winning would be awesome… but back to the recipe:)
    2 sticks (8 TBS ea) butter (not margarine!)
    1/2 tsp Poppyseeds
    1/2 tsp Sesame seeds
    Let the butter come to room temperature so it’s soft and easy to work with. Put both sticks in a small bowl and gradually mix in the seeds.
    This is a great topping on wheat toast, for sautee’ing shrimp or stir-fry, and atop crackers for a tasty snack.
    And since it’s butter, it stores in the refrigerator for ever!


  • 6
    Kathy - November 21, 2011 @ 9:31 pm

    I like to add a little honey and cinnomon, whip it up and put it on english muffins…yum!


  • 7
    Anne - November 22, 2011 @ 8:09 am

    A dear friend shared this with me years ago and my family dubbed it “Heavenly Almond Syrup”.
    1/2 cup butter
    1 cup sugar
    1 cup whipping cream
    3/4 tsp. almond extract
    Melt butter & sugar in saucepan (do not boil). Place in blender with whipping cream and blend for 1 minute. Add almond extract and mix well. Serve warm. Excellent topping for pancakes, waffles, even ice cream.


  • 8
    amy @ uTryIt - November 22, 2011 @ 3:27 pm

    I’m sharing my Butter Cookie recipe for this Holiday Recipe Exchange. As you said,Kerrygold butter really makes a difference in the baked good. I only use Kerrygold in this particular for the same reason. :) Guess I’m a lucky girl, my local markets such as Whole Foods and Trader Joe’s always carry Kerrygold Pure Irish Butter! It’s pure heaven in my butter cookies! I’m keeping my fingers cross for this contest.


  • 9
    pam l - November 24, 2011 @ 11:35 am

    whip some butter and pumpkin puree and dig in :)


  • 10
    Lisa @ Stop and Smell the Chocolates - November 27, 2011 @ 12:45 am

    I love cranberry and I love butter so – yum!! What a great combo – I’ve got to try this!


  • 11
    kat - August 25, 2012 @ 2:35 pm

    OMG that looks super delicious!!! I want to put that on everything!!! Thanks so much for the recipe! I am very excited to try! :)


  • 12
    Dorothea - November 18, 2012 @ 9:10 pm

    One of my favorite butter recipes is for a savory Garlic Butter for seasoned and grilled steak:
    Add 2 cloves of fresh, minced garlic and 1 Tablespoon of fresh minced parsley to 1 stick of salted butter. Mix all ingredients together until creamy and thoroughly mixed. Use immediately, or store in the refrigerator.


  • 13
    Becca B - November 21, 2012 @ 1:15 pm

    Season tilapia with garlic powder, onion powder, salt, and pepper. Sautee in a pan with olive oil. Cook fish on both sides. Once cooked and opaque in color, remove from the pan and add in BUTTER, chopped garlic, salt, pepper, and lemon juice. Scrape up the bits from the bottom of the pan and cook the butter down to make a delicious lemon butter garlic sauce. Top with fresh chopped parsley and enjoy!


  • 14
    carolyn - August 29, 2015 @ 12:56 pm

    I always test recipes a few months before the holidays, this coming week I’ll try your whipped cranberry butter w/ roasted chicken.


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