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Cranberry Butter

Updated: Mar 7

Grass-fed butter and leftover Five Monsters cranberries combine in this tasty topping!

For the printable recipe PDF click here.


Christmas breakfast calling your name? Throw some batter on the waffle iron, and plop a scoop of this deliciously festive cranberry butter on every plate!

This cranberry butter recipe calls for leftover cranberry sauce (Five Monsters Cranberries, our delightfully simple alternative to traditional cranberry sauce, to be exact) and your favorite grass-fed butter. Of course you could use conventional or vegan butter, but many in the paleo community accept grass-fed butter as part of a paleo lifestyle because it tends to have a better ratio of "healthy" fatty acids than traditional butter. It can also contain vitamins A, K2, and beta carotene. Organic grass-fed butter would have the added benefit of reduced environmental toxins, potentially making it the best choice of all from a health standpoint.

Whichever butter you choose, soften it at room temperature just long enough that a knife will easily slide through with very little pressure applied (about one hour). Then use an electric mixer to beat the butter up with the prepared cranberries and just a touch of maple syrup. If you use unsalted butter, you'll want to add a pinch of salt as well. If you do not have an electric mixer, you could use a food processor or chop the cranberries up first and mix by hand, but the electric mixer will yield the fluffiest texture. I like to use a balloon whisk attachment to really whip it up as much as possible. Because whipping incorporates lots of air, whipped butter will go a bit further when serving.

Our delicious cranberry sauce recipe already contains the juice and zest of a mandarin orange, but if you wanted to increase the orange flavor, you could always add a little extra orange zest. Since the cranberry mixture is already so softened and full of flavor, this is probably the easiest way to make cranberry compound butter ever!

Slather this gorgeous, cranberry-flecked butter on baked sweet potatoes our your favorite paleo pancakes or biscuits. This is a super easy recipe to lend a little holiday magic to your Christmas brunch. The monsters adore this butter as a filling for paleo crepes or orange-ginger waffles, but you could also go savory and use this festive cranberry butter to baste a turkey for an incredible main course for your Thanksgiving or Christmas menu!



Here's what you'll need:

  • 1 ½ sticks (12 T, or ¾ cup) salted grass-fed butter

  • ⅔ cup Five Monsters Cranberries, recipe here

  • 1 T maple syrup

Here's what you'll do:

  1. With an electric mixer, whip all ingredients together until very well mixed, somewhat fluffy, and the cranberries have been beaten up a good bit, about 3-4 minutes.

  2. Serve immediately or store in an airtight container in the fridge for up to one week. Soften at room temperature before serving for best results.



For the printable recipe PDF click here.

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Hey Y'all!

I'm the Monster Momma.

I'm a Christ-follower, wife, mother to five sweet paleo monsters, writer, and

paleo food fiend.

Join me and my family on our paleo journey!

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