This butter board is such a fun idea for the upcoming holidays. Swirls of creamy butter layered with a homemade cranberry compote, fresh sage and a drizzle of honey.
It's the next best thing since the charcuterie board and you won't believe how easy it is to make!
This simple to make butter board combines sweet orange zest, tart cranberries and warm, earthy sage. It has the perfect combination of sweet and savory flavors and is ready in less than 10 minutes.
Add some warm crusty bread or your favorite crackers and get ready to dip, spread and enjoy this delicious snack.
This board was inspired by Justine Doiron (Justine Snacks) who's video went viral on TikTok and has become an internet sensation.
For more fun entertaining recipes, try my Baked Brie with Fig Jam and Ahi Tuna Nachos.
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Why You Will Love This Recipe
- Affordable- This easy appetizer is a lot cheaper than your traditional charcuterie board.
- Easy to make- All you need is butter and a few ingredients.
- Great for entertaining- Place this board in the center of your table and let your guests dig in.
- Customizable- Get creative and use your favorite toppings. The variations are endless. Just make sure the ingredients work well together.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter- Make sure to use a good quality butter. You can use salted or unsalted.
- Orange- I use Navel oranges and a microplane to remove the zest.
- Fresh sage- I thinly slice the leaves as well as use whole leaves for garnish.
- Dried cranberries- Any type of dried cranberry will work. I used Craisins in this recipe.
- Honey- Use your favorite honey to drizzle on top. It adds a touch of sweetness.
- Flaky salt- Malden salt, sea salt or Fleur de Sel are all great options.
- Bread- For this recipe, I used ACME cranberry walnut bread. But you can use any type of good crusty bread.
Step By Step Instructions
STEP 1: Soften butter. Remove butter from the refrigerator 2 hours before assembling. You can also remove it the night before to ensure your butter is soft and spreadable.
STEP 2: Make cranberry compote. In a medium saucepan, add cranberries, orange zest, brown sugar, cinnamon stick, salt, and orange juice. Bring to a simmer and cook for 5 minutes.
Mix water and cornstarch together to create a slurry. Add to pot and bring to a boil. Cook until thick. Let cool completely.
STEP 3: Spread butter. Use the spatula to create swirls and ripples in the butter. You can also use the back of a spoon to do this.
STEP 4: Assemble. Sprinkle butter evenly with flaky salt. Top with cooled cranberry compote. Then, add thinly sliced sage leaves and additional orange zest. Garnish with whole sage leaves and lightly drizzle with honey and cracked black pepper.
STEP 5: Serve. Place board in the center of your table and serve with warm crusty bread or a variety of crackers.
Alternative Toppings
- Roasted garlic or caramelized onions.
- Candied or roasted nuts, like pecans, walnuts, pine nuts or pistachios.
- Flavored oils such as herb or chili oil.
- Fresh herbs such as thyme, tarragon, basil or rosemary. All of these add a boost of freshness and a pop of color.
- Homemade jam or chutney adds just a touch of sweetness.
Expert Tips
Make sure your butter is at room temperature. It needs to be soft enough to spread. If you are pinched for time, place butter inside a bowl and microwave in 10 second intervals until desired consistency.
If possible, use flaky salt rather than table salt. Maldon salt, sea salt and Fleur de Sel are all great options.
Use a small offset spatula or the back of a spoon to spread your butter. You want layers and swirls of butter for your toppings to fill in. This also creates a beautiful presentation.
I suggest placing knives and plates on the table for your guests. This will keep things sanitary and prevent people from double dipping.
FAQ
Yes, you can! Assemble your board, cover with plastic wrap and refrigerate until ready to serve. Pull your board out and leave at room temperature for 1 hour to allow the butter to soften up again.
You can use either. I prefer to use unsalted so that I can control the level of salt. If you decide to use salted butter, I wouldn't add any additional salt in this recipe.
Yes, you can use vegan butter and replace the honey with agave or maple syrup.
Storing
Store this butter board inside the refrigerator for up to 3 days. If you do not have any room in your refrigerator, you can also scrape the infused butter and place it inside an airtight container.
When ready to eat, leave at room temperature to soften and enjoy a second time!
Other NEW Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Butter Board
Ingredients
- 8 oz Butter unsalted
- 1 teaspoon Flaky salt Sea salt, Malden or Fleur de Sel
- 1 tablespoon Fresh sage leaves sliced thin, plus extra whole leaves for garnish
- Orange zest for garnish
- 1 tablespoon Honey drizzled on top
- Freshly cracked black pepper
- Sliced crusty bread or crackers to serve on the side
Dried Cranberry Compote
- 1 cup Dried cranberries
- ¾ cup Orange juice
- 1 teaspoon Orange zest
- 2 tablespoon Brown sugar
- 1 Cinnamon stick
- Pinch of salt
- 1 tablespoon Cornstarch
- 2 tablespoon Water mix with cornstarch to make slurry.
Instructions
- Remove butter from the refrigerator 2 hours before making your board. You can also remove it the night before to ensure your butter is soft and spreadable.
Dried Cranberry Compote
- In a medium saucepan, add cranberries, orange zest, brown sugar, salt, cinnamon stick, and orange juice. Bring to a simmer and cook for 5 minutes until cranberries are plump.
- Mix water and cornstarch together to create slurry. Add to pot and bring to a boil. Cook until mixture thickens, about 2-3 minutes. Let cool completely before you add to the butter.
Assembly
- With an offset spatula add butter to the board. Use the spatula to create swirls and ripples in the butter. You can also use the back of a spoon to do this.
- Sprinkle butter with flaky salt. Top with cooled cranberry compote. Then, add thinly sliced sage leaves and additional orange zest. Garnish with whole sage leaves and lightly drizzle with honey and cracked black pepper.
- Serve with warm crusty bread or a variety of crackers or breadsticks.
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