Rich vanilla beans and local honey adds sweetness to these tart little berries, making this Vanilla Bean and Fresh Cranberry Butter just perfect for Fall. Enjoy with some plain yogurt, in your morning oatmeal, on toast, or atop some fresh pumpkin waffles.
Vanilla Bean and Fresh Cranberry Butter
I have been loving my seasonal butter this year!
They are so easy to make, and really take advantage of the natural sweetness of in-season fruit.
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 flavor that can become 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.
A Note On Ingredients
You want to use fresh or frozen whole cranberries for this recipe, not dried cranberries.
Fresh cranberries can be found in the fruit and veg section of a well stocked supermarket in Fall/autumn.
Frozen cranberries can be found in the frozen fruit section, although these can tend to be seasonal as well.
If you do end up using dried cranberries, they are more often than not already sweetened, so you will need to adjust the added honey so as not to end up with an overly sweet butter.
Vanilla Bean Paste
Vanilla bean paste is a lot more expensive that vanilla extract or vanilla essense.
The flavour is a lot more luxurious, and definitely worth the little splurge to really balance out the flavour in this cranberry butter.
In a pinch, you can get away with vanilla extract.
What To Do With Fresh Cranberry Butter: How To Serve Up
This spread is super versatile, try out some of these options for serving up:
- spread on toast,
- spread on top of some pumpkin waffles with a dollop of yogurt and some slices of banana (this is what we will be having for our Thanksgiving breakfast this year),
- pair with some vanilla ice cream or plain yogurt,
- enjoy on top of morning oats.
Simply use anywhere you would normally use a jam or other similar spread.
How To Store Cranberry Butter
Vanilla bean and cranberry butter keeps well stored in the fridge for about 3 weeks, if kept in an airtight container.
You will need to give it a good stir when you remove it from the fridge, as it takes on a jammy consistency, and can get quite thick.
Cranberry butter also freezes really well!
I tend to make a big batch and freeze a couple of jars so I can still satisfy my cranberry fix when the season is done.
Just make sure you leave some headspace in the container you will be freezing the cranberry butter in to allow for expansion, this is especially important if you will be storing it in a glass jar with a lid.
More Recipes For Using Fresh Cranberries
If you are looking for another way to use up those leftover cranberries then check out these recipes:
- Pumpkin and Fresh Cranberry Bread
- Orange and Fresh Cranberry Smoothie
- Cranberry and cornbread mini muffins
- Clove and Cranberry Apple Sauce.
- Slow Cooked Cranberry Apple Cider.
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.
Vanilla Bean and Fresh Cranberry Butter
- 1 bag cranberries about 3 cups
- ¼ 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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post has been updated from the original October 2015 post to provide readers with more information.