Cranberry Butter October 25, 2010 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 AVJanuary 26, 2012 at 7:50 PMI'd mention that you should use unsalted butter! It was amazing on my cranberry bread I made tonight, thank you!ReplyDeleteRepliesReplyAdd commentLoad more... Post a Comment
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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