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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I like to do this recipe in a food processor but a hand-held mixer is just fine. It's beautiful on a brunch table or for Thanksgiving (I mold it for Valentine's Day!) Can be made ahead of time and frozen and I know you'll find this sweet/tart combo a very special treat. Ingredients:
1 lb softened butter |
1/4 cup whole berry cranberry sauce |
1/4 cup dried cranberries (re-constituted) |
1/2 cup brown sugar |
2 tablespoons buttermilk |
1 tablespoon orange zest |
1 tablespoon lemon, zest of |
1/2 cup honey |
4 teaspoons walnuts (chopped finely) |
Directions:
1. Whip softened butter at medium speed until it is pale yellow in color.
2. Add cranberries, cranberry sauce, brown sugar, honey, walnuts, orange and lemon zest.
3. Continue whipping until butter mixture is light pink in color.
4. Add buttermilk and whip until it is incorporated.
5. Freeze ahead and simply thaw and add 1 tsp.
6. buttermilk when you re-whip before you are ready to serve OR You can fill small molds or individual portions and just thaw before hand.
7. Great on sweet breads, muffins, pancakes, waffles and french toast.
8. If you use a processor for this, save the walnuts for last and fold in by hand, otherwise, they get ground to a powder.
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