Thanksgiving Flavored Butters (Cranberry Orange, Pumpkin Spice, and Pecan Pie) with Sweet Potato Rolls
Thanksgiving Flavored Butters (Cranberry Orange, Pumpkin Spice, and Pecan Pie) with Sweet Potato Rolls
Ingredients
For the Cranberry Orange Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh cranberries
- 1 orange, zested and juiced
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
For the Pumpkin Spice Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons pumpkin puree
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
For the Pecan Pie Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup pecans, chopped
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
For Serving
- 1 package Martin's Sweet Dinner Potato Rolls, warmed, as needed
- as needed fresh cranberries, for garnish
- as needed orange zest, for garnish
- as needed ground cinnamon, for garnish
- as needed pecan pieces, for garnish
Instructions
- 1
Ensure all butter is softened to room temperature. This will allow for easy blending and a smooth consistency. Prepare your garnishes for each butter flavor in advance.
⏱️ 5 min
- 2
For the Cranberry Orange Butter: Place 1/2 cup of softened unsalted butter into a small food processor. Add 1/4 cup fresh cranberries, the zest from 1 orange, a splash (about 1/2 teaspoon) of vanilla extract, and 1 tablespoon of honey.
⏱️ 3 min
- 3
Blend the cranberry orange butter mixture until it is smooth and light pink in color, with visible flecks of cranberry. Transfer the butter to a small serving ramekin. Garnish with a few fresh cranberries and a sprinkle of fresh orange zest.
⏱️ 3 min
- 4
Clean the food processor bowl and blade thoroughly before preparing the next butter flavor to prevent flavor mixing.
⏱️ 2 min
- 5
For the Pumpkin Spice Butter: Place 1/2 cup of softened unsalted butter into the clean food processor. Add 2 tablespoons of pumpkin puree, 1 tablespoon of light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of vanilla extract.
⏱️ 3 min
- 6
Blend the pumpkin spice butter mixture until it is smooth and light orange/tan in color. Transfer the butter to a small serving ramekin. Garnish with a light sprinkle of ground cinnamon.
⏱️ 3 min
- 7
Clean the food processor bowl and blade thoroughly once more.
⏱️ 2 min
- 8
For the Pecan Pie Butter: Place 1/2 cup of softened unsalted butter into the clean food processor. Add 1/4 cup of chopped pecans, 1 tablespoon of maple syrup, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of vanilla extract.
⏱️ 3 min
- 9
Blend the pecan pie butter mixture until it is smooth and light tan in color, with visible pieces of pecan. Transfer the butter to a small serving ramekin. Garnish with a few whole or chopped pecan pieces.
⏱️ 3 min
- 10
Arrange the three flavored butters in their ramekins on a serving board. Serve immediately with warm Martin's Sweet Dinner Potato Rolls for a festive and delicious holiday spread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thanksgiving Flavored Butters (Cranberry Orange, Pumpkin Spice, and Pecan Pie) with Sweet Potato Rolls
Ingredients
For the Cranberry Orange Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh cranberries
- 1 orange, zested and juiced
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
For the Pumpkin Spice Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons pumpkin puree
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
For the Pecan Pie Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup pecans, chopped
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
For Serving
- 1 package Martin's Sweet Dinner Potato Rolls, warmed, as needed
- as needed fresh cranberries, for garnish
- as needed orange zest, for garnish
- as needed ground cinnamon, for garnish
- as needed pecan pieces, for garnish
Instructions
- 1
Ensure all butter is softened to room temperature. This will allow for easy blending and a smooth consistency. Prepare your garnishes for each butter flavor in advance.
⏱️ 5 min - 2
For the Cranberry Orange Butter: Place 1/2 cup of softened unsalted butter into a small food processor. Add 1/4 cup fresh cranberries, the zest from 1 orange, a splash (about 1/2 teaspoon) of vanilla extract, and 1 tablespoon of honey.
⏱️ 3 min - 3
Blend the cranberry orange butter mixture until it is smooth and light pink in color, with visible flecks of cranberry. Transfer the butter to a small serving ramekin. Garnish with a few fresh cranberries and a sprinkle of fresh orange zest.
⏱️ 3 min - 4
Clean the food processor bowl and blade thoroughly before preparing the next butter flavor to prevent flavor mixing.
⏱️ 2 min - 5
For the Pumpkin Spice Butter: Place 1/2 cup of softened unsalted butter into the clean food processor. Add 2 tablespoons of pumpkin puree, 1 tablespoon of light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of vanilla extract.
⏱️ 3 min - 6
Blend the pumpkin spice butter mixture until it is smooth and light orange/tan in color. Transfer the butter to a small serving ramekin. Garnish with a light sprinkle of ground cinnamon.
⏱️ 3 min - 7
Clean the food processor bowl and blade thoroughly once more.
⏱️ 2 min - 8
For the Pecan Pie Butter: Place 1/2 cup of softened unsalted butter into the clean food processor. Add 1/4 cup of chopped pecans, 1 tablespoon of maple syrup, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of vanilla extract.
⏱️ 3 min - 9
Blend the pecan pie butter mixture until it is smooth and light tan in color, with visible pieces of pecan. Transfer the butter to a small serving ramekin. Garnish with a few whole or chopped pecan pieces.
⏱️ 3 min - 10
Arrange the three flavored butters in their ramekins on a serving board. Serve immediately with warm Martin's Sweet Dinner Potato Rolls for a festive and delicious holiday spread.
⏱️ 1 min