Tuesday, November 25, 2008

Cranberry Butter

  • 3/4 cup butter, softened (margarine is okay too)
  • 2 tbsp. brown sugar
  • 2 tbsp. honey
  • 1 cup chopped fresh cranberries
  • 2 tbsp. chopped walnuts, optional
  1. In a small mixing bowl, beat butter, brown sugar, and honey until fluffy, about 5 minutes.
  2. Add cranberries and walnuts if desired; beat 5 minutes longer or until butter turns nice and pink.
  3. Transfer to a sheet of plastic wrap; roll into a log.
  4. Refrigerate until chilled. Unwrap and slice or place on a butter dish. Yields 1 1/3 cup.

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