Thursday, September 20, 2012

Cranberry Honey Butter


•1 cup butter, softened
•1/3 cup finely chopped dried cranberries
•1/4 cup honey
•2 teaspoons grated orange peel
•1/8 teaspoon kosher salt


In a small bowl, beat all ingredients until blended. Store, covered, in the refrigerator for up to 2 weeks. Yield: 24 servings.

This recipe comes from Taste of Home magazine.  Sounds yummy for the holidays.

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