Cranberry-Sage Brown Butter

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Yesterday, I posted a recipe for Pumpkin-Five Spice Butter, which can accompany your Thanksgiving bread basket. Today's recipe offers an alternative flavor.


This spread is equally good with or without dried cranberries. Use it during the holidays on potatoes, vegetables or meats. It is also delicious year-round: Toss with pasta or as the final touch on broiled or grilled fish.

Cranberry-Sage Brown Butter

1 cup (2 sticks) unsalted butter, softened, divided

1/2 cup onion, finely diced

1 clove garlic, minced

2 tablespoons fresh sage, chopped

1 teaspoon sea salt

1 teaspoon pepper, freshly ground

1/4 cup dried cranberries, finely diced (optional)

  1. In a medium skillet, melt 1 stick of butter over moderate heat. When butter begins to foam, add onion and garlic, and continue cooking until butter turns a nut-brown color. Remove from heat, and stir in sage, salt and pepper; cool completely.
  2. Place the remaining butter in a medium mixing bowl and, with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
  3. Add the brown butter mixture and beat to incorporate, scraping down the sides. Stir in cranberries, if desired.
  4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Note: Because you’re dedicated to organic living, recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives. 

Recipe and photo courtesy of America’s Dairy Farmers

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