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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