For Donna in 11/30/04 newsletter
Cranberry Butter Recipe
1 lb softened butter
1/4 cup whole-berry cranberry sauce
1/4 cup dried cranberries (re-constituted)
1/2 cup brown sugar
2 tablespoons buttermilk
1 tablespoon orange zest
1 tablespoon lemon, zest of
1/2 cup honey
4 teaspoons walnuts (chopped finely)
Whip softened butter at medium speed until it is pale yellow in
color. Add cranberries, cranberry sauce, brown sugar, honey,
walnuts, orange and lemon zest. Continue whipping until butter
mixture is light pink in color. Add buttermilk and whip until it is
incorporated. Freeze ahead and simply thaw and add 1 tsp. buttermilk
when you re-whip before you are ready to serve OR You can fill small
molds or individual portions and just thaw before hand. Great on
sweet breads, muffins, pancakes, waffles and french toast. If you
use a processor for this, save the walnuts for last and fold in
by hand, otherwise, they get ground to a powder.
Wayne
http://www.nancyskitchen.com