Tuesday, December 1, 2009
We make this butter every Thanksgiving to serve with our rolls. It is absolutely delicious!
1 cup whole-berry cranberry sauce (we prefer to use homemade, but canned will work)
½ cup raspberry preserves
2 cups butter, softened
1 tablespoon powdered sugar
Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours.
Makes 3 ½ cups.