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Cognac Cranberry Orange Compound Butter

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This cranberry orange compound butter is filled with cognac soaked cranberries and fresh rosemary. Slather it on your holiday bird, breads and rolls!

I don’t think I’ve ever been as excited about a condiment as I am about this cranberry orange compound butter (ok, this blueberry lavender honey butter is a close second). It’s kind of crazy that 4 ingredients can transform a simple thing like butter as much as they do in this recipe but, take my word, you need this on your holiday table whether it’s next to the bread/rolls or what you used to grease up that bird with before it gets put in the oven.

This cranberry orange compound butter is filled with cognac soaked cranberries and fresh rosemary. Slather it on your holiday bird, breads and rolls!

True story, there’s been a bottle of cognac on the sideboard in my dining room for approximately 7 years.

The only action it’s seen has been when I lift it up to dust around it (not nearly as often as I should).

Watering the plant next to it the other week, I got irrationally irritated by the fact that it’s been sitting there this long and decided I needed to find a way to use some up.

Cognac soaked cranberries make a delicious and festive addition to this compound butter perfect for the holidays! Take quality butter and kick it up a notch this holiday season with this cognac cranberry orange compound butter.

Enter cranberries, butter and all things deliciously Thanksgiving.

If you’re going to make compound butter (which is basically just adding a bunch of stuff to butter, mashing it up and then reshaping it), you need to start with a quality butter base.

I grabbed Finlandia imported butter for this recipe. Made from pure milk with no added hormones and nothing artificial, the taste of this butter on it’s own is what sets it apart from others.

Cranberry orange compound butter with cognac and rosemary is the perfect addition to your holiday table.

The first step is giving some dried cranberries a nice long bath in that cognac.

As they sit and absorb that boozy goodness, you bring the butter to room temperature and prep the orange zest and rosemary.

After that, it’s just mashing everything together, reshaping into a log using some wax paper and throwing it back in the fridge to re-solidify.

Whether you slather it on the dinner rolls, muffins or even cook the turkey with it, this cranberry orange compound butter is a must for the holidays! Boozy cognac cranberries, fresh orange zest and rosemary make this compound butter irresistible on a piece of warm bread!

After about an hour, you have a deliciously festive butter that will just be begging you to smear it on a piece of toasted bread or muffin.

Simple to make and irresistible in taste, this cognac cranberry orange compound butter needs to be on your holiday table!

If you can resist, you’re a better person than I.

Love this cognac cranberry orange compound butter recipe?

Check out: Cranberry Banana Tea Bread with Orange GlazePaleo Maple Peach Bread and Savory Thyme Pear Apple Butter.

Cognac Cranberry Orange Compound Butter

Cognac Cranberry Orange Compound Butter

Yield: 8 servings
Prep Time: 1 hour 35 minutes
Total Time: 1 hour 35 minutes

This cranberry orange compound butter is filled with cognac soaked cranberries and fresh rosemary. Slather it on your holiday bird, breads and rolls!

Ingredients

  • 1/4 cup chopped dried cranberries
  • 2 tablespoons cognac
  • 1 tablespoon orange zest
  • 1 tablespoon minced rosemary
  • 8 tablespoons softened unsalted Finlandia premium imported butter
  • pinch kosher salt

Instructions

  1. Combine cranberries and cognac in a small bowl, set aside and let soak for 30 minutes.
  2. Leave butter out at room temperature while cranberries soak.
  3. Combine soaked cranberries (they should have absorbed all the liquid), orange zest and rosemary in a bowl.
  4. Add the softened butter to the bowl and mash together using the tines of a fork until the ingredients are well incorporated into the butter.
  5. Add the salt to taste, mix again then turn the butter out onto a large piece of wax paper.
  6. Form the butter into a log shape, roll the wax paper around the butter, smoothing the butter with your hands as you do this and twist the ends to close. Place butter in the refrigerator for about 1 hour to harden.
  7. Spread on bread, rolls or even use to cook your holiday turkey.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 28mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 0g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.

 

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Lisa @ Wine & Glue

Monday 14th of November 2016

This was a brilliant use for that bottle! This looks amazing!

Cookin Canuck

Monday 14th of November 2016

That pretty much looks like the best butter ever. Cognac and cranberries - seriously salivating.

Lavues

Sunday 13th of November 2016

Nice! I love how you add the cognac into the recipe!

Sylvie

Saturday 12th of November 2016

Love the addition of cognac!

Fat to Fit Diet

Friday 11th of November 2016

Wow, it looks great and tasty. Besides, the ingredients you add here all are my favorite. Surely, I'm gonna give a try very soon. Thanks for sharing this.

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