Cranberry & garlic butter

Cranberry & garlic butter

It might feel slightly quirky to flavour butter with fruit juice, but cranberries are tart before they are sweet. This astringency becomes a useful quality when used to cut through rich and fatty flavours, or to lift the flavour of light and lean meats. In short, this striking compound butter is excellent melted over venison steaks, stuffed inside turkey or chicken Kyivs, or lavishly spread between slices of baguette, sprinkled with cheese, wrapped in foil and baked until golden and bubbly. A true festive all-rounder. 

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  • Serves4
  • CourseSnack
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g cranberries
  • ½ unwaxed lemon, zest and juice
  • 30g caster sugar
  • 200g salted butter, softened
  • 3 clove/s garlic, crushed
  • 25g pack flat leaf parsley, leaves only
  • ½ tsp freshly ground black peppercorns


  1. Combine the cranberries, lemon juice and sugar in a small saucepan, bring to the boil, then simmer for 5 minutes until the berries have all popped and are squishy. Pass through a fine sieve, leaving the juices to cool (chill the solids to enjoy for breakfast with yogurt).

  2. In a food processor, whizz the butter until smooth, then add the cool cranberry juice, lemon zest, garlic, parsley and black pepper. Season with sea salt flakes. Decant onto a piece of greaseproof paper and pat and roll into a long cylinder (or multiple cylinders). Freeze, cutting off a disc (or three) each time you want to use it. This will keep for up to 2 months in the freezer.


Typical values per serving when made using specific products in recipe


176kJ/ 43kcals



Saturated Fat












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