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

Comments

  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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