Cranberry Butter
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.
5
People talking
Advertisement
DIRECTIONS
- In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
- Place the cranberry butter on a piece of plastic wrap & form into a log.
- Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
- Cut into rounds, then serve & enjoy!
Advertisement