Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cranberry Butter
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 260
- Total Fat
- 23
- Saturated Fat
- 15
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 0
- Cholesterol
- 61
- Sodium
- 4
Ingredients
1/2 cup dried cranberries
1 cup orange juice
1 cup unsalted butter, at room temperature
5 tablespoons confectioners sugar
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.