Cranberry Butterby artsycook 3/4 cup cranberries Cut butter into pieces. Coarsely chop the cranberries with the sugar in a food processor using on/off turns. Add butter and blend until combined but slightly chunky. Spoon mixture onto a sheet of foil, mounding it into a log about an inch in diameter. Wrap foil around it and refrigerate. This can be made up to 1 week ahead. Bring it to room temperature, slice and serve on biscuits, rolls or muffins. |