This post may contain affiliate links. Please see disclosure policy here.
Flavored Butters are so easy to make, Delicious to use, and make a wonderful gift to give around the holidays.
One of my favorite things about the holidays is all the yummy holiday treats. For those of you who might be looking for a holiday treat to give to friends and neighbors that isn’t sweet I’ve got a great idea for you today.
I decided to dress up some butter and create flavored butters. I am going to give a collection of them to my friends and neighbors along with a loaf of homemade bread.
Flavored butters can be used in a variety of ways. I like to make both sweet and savory. I think any flavor butter is good on a piece of bread but you can also use them on meat, fish, chicken to add a lovely flavor. After you grill a steak put a bit of garlic herb butter on top and let it melt in, so good!
Ingredients Needed
- Butter
- Fig Preserves
- Fresh Franberries
- Maple Syrup
- Orange Zest
- Garlic
- Parsley
- Chives
- Lemon Juice
- Roasted Red Peppers
- Onions
- Salt
How To Make Flavored Butter
Fig Butter
One of the easiest flavored butters to make is just a combination of butter and your favorite jam. I used Fig jam to make a flavored butter. Just add in 1/4 C of jam to 1/2 C butter. I just used my little food processor to make the butters. Just pop everything in and then pulse!
Cranberry Butter
The second flavor I made was also sweet, Cranberry Butter. Cranberry butter is a combination of fresh cranberries, maple syrup, orange zest and of course butter! We loved this one. It would be yummy on pancakes or waffles too!
After I process the butter I but it onto a piece of wax paper and form it into a log.
Roll it up in the wax paper and twist the ends.
Add a bit of washi tape around it to dress it up a bit and add a tag and you have a nice little, delicious gift for some lucky person!
Garlic Herb Butter
I also made two savory butters. The Garlic Herb Butter is delicious and wonderful on warm bread or on top of a piece of meat or fish. I used some fresh chives and parsley from my garden but you could use your favorite combination of herbs and I am sure dry herbs would work also but fresh is always better!!
Roasted Red Pepper Butter
The second savory one is amazing. The color and the flavor! I used a combination of roasted red pepper, salt and green onions.
Because of the liquid in the roasted red pepper this butter doesn’t hold together as well as the others. I did make it into a log but had to freeze it so that I could cut it without it totally falling apart and it was still pretty crumbly. Next time I would just put it in a bowl and use it from there instead of trying to make it into a log.
Tips from leigh Anne
- Be sure and buy a quality butter. A good quality butter will have a better flavor and give you better results.
- Make butter ahead of time and refrigerate to allow the flavors to develop before using or gifting.
Check out more of my favorite recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Flavored Butter Recipe
Ingredients
Fig Butter
- 1/4 cup fig preserves
- 1/2 cup butter softened
Cranberry Butter
- 1/3 cup fresh cranberries
- 1/4 cup maple syrup
- 1/2 cup butter softened
- 1 Tbsp orange zest
Garlic Herb Butter
- 2 cloves garlic
- 2 Tbsp fresh parsley
- 2 Tbsp fresh chives
- 1 Tbsp fresh lemon juice
- 1/2 cup butter softened
Roasted Red Pepper Butter
- 1/4 cup chopped roasted red pepper drain off liquid
- 2 green onions chopped
- 1/8 tsp salt
- 1/2 cup butter softened
Instructions
- For all butters, combine ingredients in food processor and pulse.
- Place onto a piece of wax paper and form into a log.
- Wrap in wax paper and twist ends.
- Refrigerate
Nutrition Facts:
Deedee says
I have been wanting to make flavored butter for years I am so glad you showed how to make this, thank you.
Vigita says
Amazing.please I want to know the preparation of different flavours of butter.Thanks
IMETT says
If you want to roast your own peppers, put in a hot oven on a sheet pan and roast till skin is blackened… if you have a gas stove lay on the fire and turn a few times till skin is blackened,,, Or heat a cast iron skillet until screaming hot put the peppers in skillet and turn as needed till skin is blackened,.. Whatever process you use put peppers in a bowl while they are HOT cover with plastic wrap and after they sweat about 15 or 20 minutes you can just slide the charred skins and you will have fresh roasted peppers. And you can do this to any color peppers, not just red. Loved your ideas.
Nancy M McDonald says
Perfect! Just the thing I’m looking to make for Christmas presents for our family and friends. Homemade butters to go along with the homemade bread.