First, prepare the candle mold by choosing your dish of choice (we used a glass custard cup). Measure the food-grade wick so it is slightly longer than the dish. Place the wick in the middle of the dish. If using a beeswax wick, the wick can be pressed into the bottom of the dish to keep it in place.

Melt the butter in the microwave or over the stove. Add in the orange zest, rosemary, cranberries and stir.

Pour in the melted butter mixture into the prepared candle mold, avoiding the top of the wick as much as possible. Place a chopstick next to the wick to keep it in place. Gently place in the fridge or freezer to set. The cranberries will sink to the bottom so halfway through the butter setting, we added a few pieces of cranberry on top.

Once the butter has fully hardened, remove from the fridge. Trim the wick if needed.

The candle can be lit directly in the serving dish but if you would like to remove it, place the butter dish in a shallow bowl filled with warm water (ensure the water does not overflow into the butter). Let the butter dish sit inside the bowl of water for 1-2 minutes, just until the edges start to loosen. Gently remove the butter candle from the dish and place on the serving dish. Light the wick (it may take a few minutes for the butter to melt) and enjoy.