My sister and I came with this recipe. It's a creamy, tangy spread that makes a nice addition to a breakfast buffet.—Bill Shultz, Walden, New York
- 1 can (14 ounces) whole-berry cranberry sauce
- 2 cups butter, softened
- 1 tablespoon grated orange peel
- Toast, English muffins, or bagels, split
- In a large bowl, combine the cranberry sauce, butter and orange peel; beat for 2 minutes or until blended. Spoon into a crock or dish; cover and refrigerate. Serve on toast, English muffins or bagels. Yield: 3-1/2 cups.
Originally published as Cranberry Butter in Taste of Home October/November 1995, p47
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