I have been loving my seasonal butters this year! In summer, we devoured heaps of this Peach Butter, and now that Fall is here, we have been enjoying this Cranberry and Vanilla Bean Butter.
Fresh cranberries are naturally quite a tart fruit, but the addition of honey and vanilla bean here really draws out the sweetness and offsets that tart flavour that can be a bit overwhelming. You can try vanilla extract if you don’t have bean paste on hand, but I much preferred the flavour using the beans. Seriously worth a little splurge.
This spread is great on toast, on top of some pumpkin waffles with a dollop of yoghurt and some slices of banana (this is what we will be having for our Thanksgiving breakfast this year), or even paired with some vanilla ice cream or plain yoghurt. I have also been popping in a big spoonful with our morning oats, and it is delicious!
It keeps well stored in the fridge for about 3 weeks, but you will need to give it a good stir, as it takes on a jammy consistency, and can get quite thick. It also freezes really well, if you would like to keep some in storage to get your cranberry kick, after the season is all done 🙂 If you are looking for another way to use up those leftover cranberries then check out this Pumpkin and Fresh Cranberry Bread.
Are you a fan of fresh cranberries? I would love to know what you think of this cranberry and vanilla bean butter. Be sure to leave a comment, like on Facebook, tweet on Twitter, or pin to Pinterest for later. Happy eating.
- 1 bag cranberries about 3 cups
- 1/4 cup honey
- 1 tbsp vanilla bean paste
Add all ingredients to a small saucepan on medium heat. While continuously stirring, bring to a bubbling simmer and reduce heat to low
Continue to cook on low until the cranberries have completely broken down, and the mixture resembles a thick jam/butter. This should take about half an hour. Be sure to regularly stir or the honey can stick to the bottom and burn
One desired consistency is reached, remove from heat and allow to cool. Transfer into glass jars with lids. Store in the fridge for up to 3 weeks, or in the freezer for a couple of months