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Ingredients10 m servings
Original recipe yields 28 servings
- In a small mixing bowl, cream butter, orange peel and almond extract. Beat in the cranberry sauce until blended. Store in the refrigerator.
ReviewsRead all reviews 2
Excellent. I did use 1 c butter and was out of oranges, so I put in a touch of oranje juice, and a bit extra almond extract. Many things to use this on, but we just had it on Pumpkin Scones, ...