Because I don't cook Thanksgiving dinner, I don't really do a lot of holiday foods. However, I saw this recipe for cranberry butter at The Chic Geek that looked so good I really had to give it a shot. I'll be taking this to my parents' house on Friday to see what they think of it too.
Neither my husband or the 8 year old has been willing to try the cranberry butter yet, but I can assure you, it's delicious. I've had it for breakfast twice on some store bought pumpkin pie spice bread. Goodness! It was tempting to eat more toast just for the cranberry butter. There is a definite creaminess, and because I used salted butter, saltiness about it, but the cranberry adds such a nice tartness. I didn't really measure out the maple syrup, but I think what I used was closer to 3 tablespoons than a full quarter cup. Unless you're really looking for something sweet, 2-3 tablespoons seemed just about right to me.
And this was ridiculously easy to make. I let the cranberries simmer on a back burner while I worked on supper on the front burners. When they were done, I simply turned off the burner until I had a couple minutes to stir the cranberries into the butter. If your butter is good and softened, you can combine them easily with a silicone spatula or the back of a soup spoon.
Even though you can store butter unrefrigerated, because of the fruit in this, I think it'd be best to store cold. I haven't tried it yet, but I see no reason why this wouldn't freeze well too so you could make a double batch and save some for Christmas or when cranberries were out of season.