Homemade Cranberry Butter

Cook down 1/2 cup of frozen cranberries with 2 tbsp of water and 3 tbsp of honey in a saucepan over low-medium heat. Stir and cook until it thickens into a jam like consistency. Let cool. In a large mixing bowl, whip 2 cups of heavy cream using an electric hand mixer for about 6-8 minutes. It will thicken and turn in to whipped cream, and then it will turn yellow and start to separate. Once it separates, squeeze out the buttermilk and rinse the butter in ice cold water. Let the butter sit out and soften and then add it to a bowl along with the cranberries. Whisk together until fluffy!