VERIFIED BY Taste of Home Test Kitchen
- 1 can (16 ounces) whole-berry cranberry sauce
- 2 cups butter or margarine, softened
- 1 tablespoon grated orange peel
- Combine all ingredients in a large mixing bowl; beat on high for 2 minutes or until creamy. 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