*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious! I made this for Thanksgiving but didn't have a pretty container to serve it out of. I put the butter in my decorator kit and used the biggest tip to make individual servings. There is a great balance of tart and sweet to this butter that was wonderful on warm dinner rolls. Quick and easy to make - and would be great on a scone. Thanks Booksie B for sharing your recipe. I'm making up another batch just to have at our house.
This is a wonderful toast spread. Make sure you really cream the butter first then add the sugar and cream again before you add the chopped hydrated cranberries. Make sure the cranberries are cooled too. I've made this hurriedly and regretted it. The warm cranberries made the butter separate and not look good. When done carefully this is pretty and scrumptious enough for gift giving with a loaf of fresh bread.
This was fantastic; the slightly tart cranberries provided a nice balance to the sweet flavors. I served it at brunch with scones and muffins and received a lot of compliments. Thanks for sharing Booksie B I will use this recipe often!
This is very tasty. I thought it was going to taste like icing with the powdered sugar but it really just tastes like a flavored butter. I used leftover orange cranberry sauce. It worked well and I highly recommend. I just made 2 servings to try it first. Going to test it tommorrow on a toasted cranberry oatmeal bagel. ty
The first time I made this I followed the recipe exactly but something was not right. I used the dried cranberries you can buy from the store. Since that didn't work the second attempt I used whole fresh cranberries and followed the same directions. I used a mini food processor type gadget to chop the cranberries which worked well. I did not use as much sugar because I did not want it too sweet. (I figured I could add more sugar after I tasted it.)
When I saw this recipe I immediately sent it to my mom - we're both cranberry lovers. Her comment:"It is great! After it has been mixed for a day the flavour is really noticeable. Thanks for the recipe - it is a keeper." She said it's very easy to make and has been putting it on dutch rusk (kind of like dry toast for those that are unfamiliar with rusk) and says it's wonderful. Forget just making this in the holiday season - any time is good!