Cranberry Butter

1. 1

   Whip softened butter at medium speed until it is pale yellow in color.

2. 2

   Add cranberries, cranberry sauce, brown sugar, honey, walnuts, orange and lemon zest.

3. 3

   Continue whipping until butter mixture is light pink in color.

4. 4

   Add buttermilk and whip until it is incorporated.

5. 5

   Freeze ahead and simply thaw and add 1 tsp.

6. 6

   buttermilk when you re-whip before you are ready to serve OR You can fill small molds or individual portions and just thaw before hand.

7. 7

   Great on sweet breads, muffins, pancakes, waffles and french toast.

8. 8

   If you use a processor for this, save the walnuts for last and fold in by hand, otherwise, they get ground to a powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.