In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.
CRANBERRY BUTTER
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.
1/2 cup cranberries, finely chopped (fresh or frozen)
1 cup unsalted butter, softened
1/3 cup powdered sugar
1 orange, zest of, minced
Steps:
In a mixing bowl, combine all the ingredients, pressing together & mixing until well blended.
Place the cranberry butter on a piece of plastic wrap & form into a log.
Squeeze out (or blot with a paper towel) the excess liquid, then refrigerate until firm.
Cut into rounds, then serve & enjoy!
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