Cranberry Butter

This makes a festive holiday spread for biscuits or quick bread. The same quantity of cooked cranberries can also be used, but the sugar should be adjusted according to taste.

6 Tablespoons unsalted butter, softened
1/3 cup raw cranberries
3 Tablespoons confectioners sugar

Put all the ingredients in a small food processor fitted with a metal blade or in a blender. Process until smooth, about 2 minutes, stopping as necessary to scrape down the sides of the container. Transfer the butter to a ramekin. Chill. To serve, let the butter soften slightly at room temperature until it is spreadable.

Covered airtight, the butter can be refrigerated for up to 3 days or frozen for up to 3 months.

Donna