This compound butter is tangy and slightly sweet, terrific on seasonal veggies, desserts, or breads.
I couldn't decide if I should post this recipe for Thanksgiving, Thanksgivukkah, or Christmas meals, so I opted for the 'throw it up there the day before Thanksgiving/Thanksgivukkah and call it a last-minute homemade addition' strategy.
Did it work?
If you're reading this in a turkey coma, I hope to give you ideas for upcoming meals or a reason to toss a bag of cranberries (on sale now, impossible to find later) into the freezer.
The pretty pink color would look nice on a variety of tablescapes--Thanksgiving, Christmas, Valentine's day--tragically I am not a tablescape kind of person. I can cook the food. Don't rely on me to make it look pretty, too.
So far (bearing in mind that I made this early so we could try it out and I could share today) we've enjoyed this lightly sweet, lightly tangy butter on waffles, pancakes, Cranberry Pecan Green Beans, sweet potato puree, Pumpkin Cranberry Maple Kugel, and fresh, hot sourdough bread.
Yes, part of the reason to try it so many ways was because I'd made it, darn it, so now I needed to find a way to use it.I plan to try this on biscuits and roasted squash, and perhaps as a soup garnish. Other ideas?
NOTE: I created this recipe to be gluten free through my choice of ingredients. Check labels to confirm that your products are also gluten free. Good sources for determining that your products are gluten free can be found here:
Cranberry Honey Butterper stick (4 ounces) of butter, you will need
1/2 cup fresh cranberries
1/4 cup water
4 ounces (1 stick) room temperature salted butter
(add a healthy pinch of salt if you're using unsalted butter)
1-3 Tablespoons honey
Place cranberries and water in a small saucepan. Bring to a boil, then reduce heat and simmer 10-15 minutes. Drain (and save the cranberry juice to make syrup like in Marisa's book (link to Food In Jars website) without pressing down on the cranberries. Combine cooked, drained cranberries, butter, and honey in a food processor and pulse until thoroughly mixed. This butter keeps for a few months in the freezer. If you've got mad rolling skillz like Karly, roll them up into Pinterest-worthy rolls.
Or you can do like I did and kind of make oblong lumps.
Tablescape ability and rolling skillz . . . things I do not have. Things I do have? Yummy food in the fridge, freezer, and pantry; and plenty of folks to be thankful for this Thanksgiving.
This post is shared with What's Cookin' Wednesday, Wednesday Fresh Foods Link Up, From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays