Holidays need cranberry honey butter. You know how to make it. Score!
Cranberry Honey Butter
2 sticks unsalted butter, softened
1/4 cup honey
1/4 cup powdered sugar
1/4 tsp finely grated orange zest
1/2 cup Cucina Antica Cranberry Sauce (or your favorite)
In a large bowl, combine butter, honey, powdered sugar, and orange zest; beat until light and fluffy. Fold in the cranberry sauce. Refrigerate up to two weeks. Serve with homemade rolls, scones, muffins, or cornbread. Makes 1-1/2 cups.
3/4 cup honey
3/4 cup powdered sugar
1 cup butter or 3/4 cup margarine, softened
1 tsp cinnamon
Blend all ingredients together well and store in the refrigerator. Makes 1 cup.
Maple Pecan Butter
2 sticks unsalted butter
1/2 cup pure maple syrup
2 oz pecans, finely chopped
In a medium bowl, using an electric mixer beat all ingredients until combined. Divide mixture in half and spoon onto two pieces of parchment paper. Roll the butter in the parchment into 1-1/2” logs. Twist the ends of the parchment to seal. Tie with twine. Keep in refrigerate up to 2 weeks. Soften slightly when ready to use. Makes 1-1/2 cups.