Cranberry Orange Pecan Butter
Try this Cranberry Orange Pecan Butter recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon orange juice
- 1 cup salted butter softened
- 1/2 cup finely chopped sweetened dried cranberries divided
- 2 tablespoons grated orange zest (i used 3)
- 1/3 up pecans toasted and rough chopped
- Carbohydrate 0.218525000108105 g
- Cholesterol 61.0062500777337 mg
- Fat 23.0188375293271 g
- Fiber 0.00387500005940376 g
- Protein 0.254750000313135 g
- Saturated Fat 14.5761350185724 g
- Serving Size 1 1 -10 (30g)
- Sodium 163.459375208262 mg
- Sugar 0.214650000048701 g
- Trans Fat 1.61307000205372 g
- Calories 204 calories
In a small bowl combine butter, 2 tablespoons chopped cranberries, orange zest and juice.On a flat surface place a large piece of parchment paper or wax paper. Spoon butter mixture into a 1-1/2-inch this log on the paper.Fold 1 edge of paper over the butter mixture and wrap or tuck it under the butter mixture. Smooth sides into an even log. Twist ends of paper in opposite directions to seal. Refrigerate for 1 hour.Remove parchment paper and roll the butter log in remaining chopped cranberries and pecans. The cranberries and pecans stick better if you let the butter soften for 15-20 minutes. Reroll butter log in parchment paper and seal ends. Refrigerate for at least 4 hours. Slice into pats to serve.
