Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cranberry Butter

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  • Level: Easy
  • Yield: about 1 1/2 cups
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1/2 cup dried cranberries

1 cup orange juice

1 cup unsalted butter, at room temperature

5 tablespoons confectioners sugar


  1. 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.

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