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In a small bowl, beat the softened butter, chopped dried cranberries, honey, orange zest and salt with an electric mixer or rubber spatula until they're blended. Editor's Tip: Let your butter sit at room temperature for at least one hour before making cranberry butter. If you forget, use one of our hacks to soften butter quickly.
Transfer the cranberry butter to an airtight container or shape it into a log. Store the cranberry butter in the refrigerator for up to two weeks or in the freezer for up to three months. Editor's Tip: If you prefer to shape it into a butter log, scoop the butter into the center of a piece of plastic wrap or parchment paper, roll it tightly and twist the ends closed. Double-wrap it in aluminum foil to keep it fresh and free from absorbing odors in the fridge or freezer.