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Food | Recipes

Plant-Based Cranberry Orange Butter

Thanksgiving is fast approaching and something I always associate this holiday with is cranberry sauce. When I was younger I only ate this treat once a year, at Thanksgiving dinner. Now that I live on my own I love to make it from scratch while the berries are in season but it often results in a large pot of leftovers. To use up some of the cranberry sauce I blended a bit with some butter and honey to create a sweet and tart spread. In this recipe I included directions on how to make the homemade cranberry sauce and then turn it into the butter but if you already have leftovers you can skip this step and measure out the proper amount. This is perfect spread on top of toast, muffins, pancakes, or waffles.

Plant-Based Cranberry Orange Butter


Recipe Type: Breakfast Sweets
YIELDS1 butter log
PREP TIME
COOK TIME
TOTAL TIME
herb graphic for recipe card
  • 1 12oz bag fresh cranberries
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 cup orange juice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 cup vegan butter
  • 1 tbsp raw honey
  • 1/4 tsp sea salt
  • zest from 1 orange
  • 1 12oz bag fresh cranberries
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 cup orange juice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 cup vegan butter
  • 1 tbsp raw honey
  • 1/4 tsp sea salt
  • zest from 1 orange
tomato graphic for recipe card

Directions

1. Add the cane sugar, brown sugar, and orange juice to a large pot and bring to a boil. Stir until sugar dissolves.
2. Add the fresh cranberries, ginger, and cinnamon to the pot and reduce to a simmer.
3. Let simmer for about 20 minutes, when all the cranberries have popped and the liquid is absorbed.
4. Remove from heat and let cool completely.
5. Measure out 1/4 cup of the cranberry sauce and pack the rest away. Add to a large mixing bowl.
6. Add the vegan butter, honey, salt, and orange zest to the mixing bowl.
7. Use a mixer on high to beat the butter together until all ingredients are combined.
8. Use a rubber spatula to remove the butter from a mixing bowl and place it on a piece of wax paper. Roll the wax paper to create a log. Alternatively, you can store this in a glass jar.
9. Place in the fridge until the butter solidifies and is ready to serve.

Also by Lauren: Vegan Cinnamon Sugar Pumpkin Spice Donuts
Vegan French Onion Lentil Stew
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Photo: Lauren Sacerdote

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