- Yield 24 servings
Pulsing the cranberries with the butter creates a brilliant pink color. Rub it under the skin of turkey to be roasted or serve with bread or vegetables.
- 1 cup softened butter
- 1 cup fresh cranberries
- 2 tablespoons honey
- 1 tablespoon minced fresh sage
- 1 tablespoon orange zest
- Combine all ingredients in a food processor and pulse until cranberries are macerated evenly into butter. Use a spatula to scrape down sides of processor bowl a time or two between pulses.
- Transfer to a bowl, cover and chill until needed. Makes 2 cups.