After just one taste, my neighbor hurried over to get the recipe from me.

Cranberry honey butter is a delightful spread that brings together the tartness of cranberries with the sweet, floral notes of honey. This recipe harks back to the days when preserving fruits was a necessity, and every farmhouse had its own version of fruit-infused butters. It's a perfect way to add a touch of seasonal flavor to your meals, especially during the fall and winter months when cranberries are at their peak. This low-carb version is a nod to modern dietary preferences, ensuring that everyone can enjoy a taste of nostalgia without the extra carbs.

This cranberry honey butter pairs beautifully with a warm, freshly baked low-carb bread or a stack of almond flour pancakes. It's also a lovely addition to a cheese board, complementing sharp cheddar or creamy brie. For a savory twist, try it as a glaze for roasted chicken or turkey, adding a hint of sweetness and color to your dish.

Servings: 8

1/2 cup fresh cranberries
1/2 cup unsalted butter, softened
2 tablespoons honey
1 tablespoon erythritol or your preferred low-carb sweetener
1/2 teaspoon vanilla extract
Pinch of salt

1. In a small saucepan, combine the cranberries and honey. Cook over medium heat until the cranberries burst and the mixture thickens, about 5 minutes.

2. Remove from heat and let the cranberry mixture cool slightly.

3. In a mixing bowl, beat the softened butter until creamy.

4. Add the cooled cranberry mixture, erythritol, vanilla extract, and a pinch of salt to the butter. Beat until well combined and smooth.

5. Transfer the cranberry honey butter to a serving dish or airtight container. Refrigerate for at least 1 hour to allow the flavors to meld.

6. Serve chilled or at room temperature, as desired.

For a spicier version, add a pinch of cinnamon or nutmeg to the cranberry mixture while cooking. You can also experiment with different sweeteners, such as stevia or monk fruit, to suit your taste. If you prefer a chunkier texture, reserve a few whole cranberries to stir in after blending. For a dairy-free option, substitute the butter with coconut oil or a vegan butter alternative.