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Cranberry Butter



  • 3/4 cup cranberries
  • 6 tablespoons powdered sugar
  • 2 teaspoons grated lemon peel
  • 1 cup (2 sticks) unsalted butter - room temperature


  1. Cut butter into pieces.
  2. Coarsely chop the cranberries with the sugar in a food processor using on/off turns.
  3. Add butter and blend until combined but slightly chunky.
  4. Spoon mixture onto a sheet of foil, mounding it into a log about an inch in diameter.
  5. Wrap foil around it and refrigerate.

This can be made up to 1 week ahead.

Bring it to room temperature, slice and serve on biscuits, rolls or muffins.

Posted by artsycook at

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