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Cranberry Rosemary Compound Butter

This festive compound butter with tart cranberries, orange zest, and aromatic rosemary is delicious spread on muffins, bread, or crackers.
  • 15 min
  • Preparation time 
    15 min
  • Servings
    Portions 8
recipe image Cranberry Rosemary Compound Butter


  • 1 (8.8 oz) block Flora™ Plant Butter Salted, softened
  • 1/4 cup coarsely chopped dried cranberries
  • 2 tablespoon fresh rosemary leaves
  • 1 teaspoon orange zest
Energy (kcal)12 kcal
Energy (kJ)51 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)3.2 g
Carbohydrate excl. fibre (g)3.0 g
Sugar (g)2.5 g
Fibre (g)0.3 g
Fat (g)0.1 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)9 IU
Vitamin C (mg)0.4 mg
Calcium (mg)2 mg
Iron (mg)0.04 mg
Potassium (mg)4 mg


  1. In a food processor outfitted with a metal blade, pulse dried cranberries, fresh rosemary, and orange zest several times until rosemary leaves are chopped.
  2. Add plant butter to the food processor and turn on. Let machine run until butter is whipped and the ingredients are evenly distributed.
  3. Transfer the butter to a piece of parchment paper or plastic wrap. Form the butter into a log and wrap it well. Chill for at least 2 hours.
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