Cranberry Sage Butter

Delight your guests this holiday season with delicious cranberry sage butter made with fresh sweet cream butter, whole berry cranberry sauce, and fresh sage.  Use as a spread for brunch or dinner with rolls or French bread.   

The cranberries will turn the butter into a gorgeous pink color with flecks of green from the chopped sage.  You can also use to top acorn squash or butternut squash before roasting to give the squash a warm and fruity flavor.

You can also make this into an appetizer if you use plain goat cheese in lieu of the butter that you soften and mix with cranberry sauce and chopped sage.  I made a cranberry goat cheese log last year for a holiday party as part of a fall charcuterie board and it was devoured and highly complimented. 

The strong flavor of sage and pungent flavor of goat cheese compliments the sweet cranberry sauce perfectly.

The easiest way to chop the sage is to stack all the leaves on top and then roll slightly and slice, then slice it all again in half.  It will make for even pieces throughout the butter.

Take advantage of the hot deals on butter and cranberry sauce to make this for your holiday feast.

Ingredients in Cranberry Sage Butter

1 stick salted butter – as the base for the butter log

whole cranberry sauce – you can use canned – or fresh.  here’s a delicious 15-minute cranberry sauce that you can make using fresh cranberries. 

fresh sage – the earthy tones give this compound butter a fall and winter-inspired flavor that takes the butter to the next level. 

Cranberry Sage Butter

Delight your guests this holiday season with a delicious cranberry sage butter made with fresh sweet cream butter, whole berry cranberry sauce and fresh sage.  Use as a spread for brunch or dinner with rolls or French bread.

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Course: Side Dish

Prep Time: 5 minutes minutes

Servings: 8 servings

Calories: 115kcal

Ingredients

• 1 stick Lucerne® Sweet Cream Butter softened
• 1 Tbs whole cranberry sauce
• 1-2 tsp fresh sage sliced or chopped

Instructions

• In a small bowl, stir butter with a spatula until creamy.
• Fold in cranberry sauce and sage. Place in serving jar, or roll in parchment paper and refrigerate until butter has hardened.

Nutrition

Calories: 115kcal

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