Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Cranberry Butter
Getting reviews...
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 260
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 0 g
- Cholesterol
- 61 mg
- Sodium
- 4 mg
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 260
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 0 g
- Cholesterol
- 61 mg
- Sodium
- 4 mg
Ingredients
Directions
- In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.
