Cranberry hazelnut butter
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If you're still searching for edible gift inspiration to whip up for Christmas, look no further than this cranberry hazelnut butter recipe. Rich and delicious with a sweet tang from the cranberries, this butter will keep well into the new year, providing a host of glorious breakfasts for the lucky recipient.
First published in 2017
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Ingredients
Metric
Imperial
Hazelnut and cranberry butter
- 300g of blanched hazelnuts
- 130g of dried cranberries
- 1 pinch of cinnamon
- 1 pinch of sea salt
SAVE RECIPE
Equipment
- High-power blender
Method
1
Preheat the oven to 180°C/gas mark 4
2
Pour the hazelnuts onto a baking tray and toast in the oven for about 7 minutes or until golden and shiny
3
Transfer the nuts to a high-powered blender while the nuts are still warm. This is important as the natural oils released by toasting them will help to emulsify the butter without having to add any additional fat
4
Blend on a low speed for about 5 minutes until it starts to resemble a nut butter consistency. Keep an eye on your blender, you may need to switch off in intervals to give the motor a break if the machine gets too hot
5
Stir in the cinnamon, salt and dried cranberries. Store in airtight jars in the fridge for up to a month
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