Low Carb Cranberry Honey Butter

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.