Happy monthly ingredient challenge day! This month, we needed to incorporate cranberries into our recipes. I was stoked to hear this month’s ingredient, because I rarely think about using cranberries, but I do love them! Sometimes, the taste of cranberries can be a bit overpowering to me though, so I wanted this recipe to highlight the deliciousness of the cranberries without being overwhelming.
Funny story about English muffins… Recently my boyfriend was in a power paragliding accident (which is not the funny part!) and during his recovery my mom decided to send him a get well gift. That gift? About 15 bags of Wolferman’s English muffins.
I had no idea you could deliver English muffins to people, especially a massive box of them. It was so fun to open and explore all of the different flavors we received (er… he received). Chocolate chip, cheddar cheese, classic!
By the way, Wolferman’s is in no way sponsoring this post–I really am just overly excited about my home’s influx of English muffins. So, if you want to come over for breakfast, we have enough to feed a small army.
The flavors in this butter are simply outstanding. The sweetness of the honey complements the tartness of the cranberries in a way that you need to try to believe. And it only takes a few minutes to throw everything in the food processor, blend it up, and dig in!
- ¾ cup fresh cranberries
- 1 stick sweet cream butter, softened
- 2 tablespoons honey
- Add all ingredients to food processor
- Blend until smooth
Are you in the cranberry spirit? Here are the rest of the delicious cranberry recipes from this month’s challenge: