Wednesday, November 9, 2011

Cranberry-Orange Butter

Today on the way home I stopped at a local farm and purchased fresh cranberries, it brought back loads of memories of when we were living in Carver Ma. Bob and I drove Nickel all around the bogs and through the cranberry weight station when he was"little".

I plan to make Cranberry-Orange Butter

Makes 10 to 12 servings

1 cup salted butter, softened

1/2 cup finely chopped sweetened dried cranberries, divided

2 T. orange zest

1 T. orange juice

In a small bowl, combine butter, 2 T. chopped cranberries, orange

zest, and orange juice. On a flat surface, place a large piece of

parchment paper or wax paper. Spoon butter mixture into a 1 1/2-inch thick log on parchment paper. Fold 1 edge of paper over the butter mixture, and wrap or tuck it under the butter mixture. Smooth sides to even log. Twist ends of paper in opposite directions to seal. Refrigerate for 1 hour.

Remove parchment paper, and roll in remaining chopped cranberries. Re roll butter mixture in parchment paper, and seal ends once more,

refrigerate for 4 hours. Slice into pats to serve.

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