This is a perfect compound butter to make during the fall.  Fresh cranberry  butter goes well on hot biscuts and homemade breads.  This recipe was originally posted by creecie.

3 C. powdered sugar
3 T. FRESH-squeezed lemon juice (don’t use the bottled stuff)
3 sticks BUTTER (margarine does not work well at all)
1 12-oz. package Ocean Spray Cranberries, uncooked

Place all ingredients in food processor and mash until thoroughly mixed and you are tired of the noise. Chill. Serve with hot rolls, toast, etc.

Note: If a lighter-flavored cranberry taste is desired, use one more stick of butter and process a little longer.

Charlene’s note: If you want a smaller batch, just divide it into thirds and make the smaller batch. It does freeze well, so go ahead and make the whole recipe.

TAGS | butter, cranbery

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