I make a continental breakfast for the Ruskin Chamber of Commerce's monthly board meeting, each time preparing something different to keep things fresh.
On my agenda this month, I baked banana nut muffins and cranberry muffins. To keep them both company, I made cranberry-orange butter, which appealed to me because its easy-peasy, and I love its unusual pink color and tart sweetness. Hey. It's gotta be good. It's buttah!
The recipe comes from my friend Shari of The Saucy Gourmet, who made it to go along with cranberry scones.
Just think of all the other possibilities...
1 1/2 cups butter, softened
1/2 cup fresh or frozen cranberries, chopped
2 tablespoons confectioner's sugar
1/2 teaspoon orange peel, grated
In a small food processor or small bowl, cream the butter. Pulse or stir in the cranberries, sugar and orange peel. Blend well. Cover and refrigerate for at least 1 hour.