Tuesday, December 1, 2009

Cran-Raspberry Butter

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.

1 comment:

  1. I love making raspberry butter, but the cran-raspberry sounds yummy especially for thanksgiving...I'll have to put it on my menu for next year!