Best Cranberry Orange Pecan Butter Recipes

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.

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.