Quick Cranberry Butter Recipe

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Quick Cranberry Butter Recipe

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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
MAKES:
56 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
56 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 cups butter, softened
  • 1 tablespoon grated orange peel
  • Toast, English muffins, or bagels, split

Directions

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

Nutritional Facts

1 tablespoon: 69 calories, 6g fat (4g saturated fat), 18mg cholesterol, 68mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 cups butter, softened
  • 1 tablespoon grated orange peel
  • Toast, English muffins, or bagels, split
  1. 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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