Ingredients:

  • 227g unsalted butter, softened
  • 42g raw honey
  • 1/2 cup (60g) dried cranberries, finely chopped
  • 1 tsp fresh orange zest
  • 1/4 tsp fine sea salt
  • 1 pinch ground cinnamon

Instructions:

  1. Prep the butter. Place your 227g of softened butter into a medium mixing bowl.
  2. Aerate the base. Whip the butter on medium high speed for 2 minutes until it looks pale and light. Note: This adds the air needed for that velvet mouthfeel.
  3. Add aromatics. Drizzle in the 42g of honey and add the orange zest, salt, and cinnamon.
  4. Emulsify the honey. Whip for another 60 seconds until the honey is fully incorporated. Note: You shouldn't see any separation or weeping of liquid.
  5. Chop the fruit. Finely mince your dried cranberries until they are about the size of a peppercorn.
  6. Fold by hand. Use a spatula to gently mix in the cranberries until evenly distributed. Note: Using a mixer here will turn the butter a muddy pink color.
  7. Taste and adjust. Take a tiny swipe on a cracker; if the sweetness feels flat, add a tiny pinch more salt.
  8. Shape and serve. Transfer to a ramekin for immediate use or roll into a log.
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