In a small saucepan over medium heat, cook the cranberries with 1 tablespoon of water for 5–7 minutes until they burst and form a thick sauce. Let cool.

In a bowl, whip the softened butter until smooth and fluffy.

Add the honey and orange zest to the butter and mix until fully incorporated.

Once cooled, blend the cranberry mixture into the butter until the color is even and well combined. Add cinnamon if using.

Transfer to a jar or container and refrigerate. Let soften at room temperature before serving.