Monday, October 25, 2010

Cranberry Butter

Cranberry Butter

Take 1 stick of softened butter and 1/2 cup cranberry sauce. Combine and store in the fridge for up to a week or so. Serve with crusty french bread or English muffins.

Recipe from Martha Stewart

1 comment:

  1. I'd mention that you should use unsalted butter! It was amazing on my cranberry bread I made tonight, thank you!

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