This festive and delicious Cranberry Butter is perfect with pumpkin dinner rolls for Thanksgiving, pancakes, or roasted veggies. It's made from scratch and uses both a cranberry sauce base and softened unsalted butter.
Add the cranberries, water, sweetener, orange zest, and salt to a small saucepan. Bring to a simmer over medium heat and cook 5-7 minutes, until the cranberries burst and the mixture thickens. Remove from heat. Stir in vanilla. Cool to room temperature.
In a mixing bowl, beat the softened butter with a hand mixer for 1-2 minutes until creamy and light. Add the cranberry puree and beat again until fully combined, pink, and fluffy.
Scoop into a small jar or ramekin. Chill 30 minutes to set, or serve immediately for a super-soft spread. Keeps 1 week in the fridge.
