Place the orange juice and cranberries in a saucepan and bring to a boil. Take off the heat and let sit for 10 minutes to plump up the cranberries. Drain and discard the juice. Let the cranberries cool completely and then chop finely.
Put cooled cranberries in the bowl of an electric mixer, preferably fitted with the paddle attachment. Add the butter, salt and honey, and beat until all ingredients are fully incorporated.
Divide the mixture into 4 equal portions. Place one fourth of the butter on a piece parchment or waxed paper and roll into a log using the paper to help you. Twist the ends of the paper to seal the rolls. Repeat with remaining butter mixture and keep refrigerated for up to 4 weeks.