Cranberry whipped butter. For your Crimble morning waffles, perhaps.
Make ahead gorgeousness.
40 mins + chilling | serves 8 | easee
125g unsalted butter, softened
60g fresh cranberries
1 tbsp honey
1 tbsp light muscovado sugar
1 orange – all the zest and half the juice
Waffles to serve, or pancakes, or english muffins, or crumpets, or… well… ya get me
Pop the cranberries, sugar, honey, orange zest and juice in a pan and cook gently until the cranberries begin to burst. Blitz to a rough purée and then leave to cool completely, which should take around 20mins.
Whip the butter until it’s light and real fluffy – if you have electric beaters use those – but we don’t and it wasn’t arduous. Then whisk in the cranberry.
Dollop the butter onto a large sheet of greaseproof paper and roll it up using the paper to form a cracker type affair and bung it in the freezer til you need it.
Fill ya boots.
We came by this in the Christmas 2015 edition of Olive – though take your pick of good folk making this – it’s really good stuff!