Cranberry Pecan Butter

Dress up your holiday table with a crock of this cheerful and delicious bright pink compound butter. Serve the butter with dinner rolls, biscuits, and bread or use as spread to kick off a terrific turkey or ham sandwich. The butter is also stunning and wonderful when dolloped atop seared or grilled chicken breasts, duck, or pork.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Coastal Goods


  •  1 cup fresh cranberries
  •  1/3 cup fresh orange juice
  •  1/3 cup granulated sugar
  •  Grated zest of one orange
  •  2 sticks unsalted butter, at room temperature
  •  1/2 cup lightly toasted pecans, chopped
  •  3/4 teaspoon Autumnberry Salt


In a small saucepan, combine the cranberries, orange juice, sugar, and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer until the cranberries have popped and begun to thicken into a sauce, 7 to 10 minutes. Let cool to room temperature. Using electric beaters or a mixer, beat the butter until creamy. Beat in the cooled cranberry mixture, pecans, and Autumnberry Salt just until evenly incorporated. Transfer the butter to a decorative crock, store in the refrigerator, and use as desired. The butter will keep for about 2 weeks. MAKES ABOUT 2 CUPS

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