- 1 pound salted butter
- Zest of one large orange, minced
- 2 tablespoons fresh orange juice
- 1/3 cup minced craisons (dried cranberries)
- 1/4 cup Really Raw® honey
- 1 teaspoon Watkins® Pure Orange Extract
- 1/4 teaspoon Kosher salt
Mince enough craisons (dried cranberries) to fill 1/3 cup and set aside. Zest one large orange. If your zester creates strips, mince them. Set aside. Squeeze the juice from the orange and set aside.
Soften the butter, but do not let it melt. Thoroughly mix in the honey, orange juice, and orange extract. Then add the rest of the ingredients and slowly fold them in until you have a uniform mixture.
Press into storage containers or silicone molds. Leave in the refrigerator (or freezer) overnight to allow the flavors time to meld together.
Myrtle's Note: I have declared 2019 The Year of the Butter. This is my first one. I adapted one recipe to include the ingredients I wanted to use, because I couldn't find a single recipe that had everything. I chose the Really Raw Honey because its viscosity is higher and works quite well with mixing into butter as opposed to regular honey. As for the taste, the three folk who've tried it beside myself have all declared it to be extremely tasty. I wanted a truly orange tasting cranberry butter. I believe I have achieved that, especially having plowed through the first jar of it that I earmarked for myself in rapid fashion. I am in love with this butter!