Combine the butter, cranberries, sage and orange zest in a small bowl and mash ingredients together with a fork until well combined.
Transfer the mixture to molds, filling them to the top then smoothing the top and removing any excess using an offset spatula or butter knife.
Place in the fridge and allow to chill until firm, at least 2 hours.
When ready to serve, unmold the compound butter and arrange on a platter or cutting board. Serve with bread and crudité and enjoy.