Wednesday, October 1, 2014

CRANBERRY BUTTER

This is a recipe I got years ago from a Quick Cooking magazine. I noted it was from a lady in Minnesota. It is great on toast or on bagels. Personally, I am a rice cake eater and it is good on them, too.

3/4 cup butter (no substitutions), softened
1 tsp grated orange peel
Dash to 1/8 tsp almond extract
1 cup whole-berry cranberry sauce

In a small mixing bowl, cream butter, orange peel and almond extract. Beat in the cranberry sauce until blended.

Store in refrigerator.

Yield: Approximately 1 3/4 cups

Note: This is a file photo.



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