These fall flavors will be a perfect addition to your Thanksgiving meal. The beautifully pink butter spread is so good, you will want to enjoy it anytime of the year. Lovely on warm rolls, toast, or even vegetables like green beans.
INGREDIENTS
1 cup whole cranberries
¼ cup orange juice or water
Zest of 1 orange
Pinch of salt
¼ cup honey
2 sticks unsalted butter, cut into pats
DIRECTIONS
In a saucepan, on medium heat, add the cranberries and orange juice (or water). Cook until the cranberries begin to pop open. Strain the cranberries and juice through a sieve. It is best to use a plastic spatula or wooden spoon to push as much juice as possible through the sieve. Put the strained juice back into the pan, discard the solids, and heat the pan on medium once again.
Add the orange zest, salt, and honey to the mixture. Stir.
Add the pats of butter, a little at a time, stirring until all of the butter has melted. The butter will be a pretty shade of pink.
Pour the mixture into jam jars and store in the refrigerator. Serve with our Sally Lunn Muffins (page 49) or give as a gift!
