Cranberry-Orange Butter

Three ingredients. Fifteen minutes. A compound butter that makes everything it touches better.

Whip softened butter until it’s light and airy, then beat in whole berry cranberry sauce and a spoonful of sweet orange marmalade. The result is a rosy, fruity spread that turns plain dinner rolls into something people fight over.

Keeps in the fridge for up to three weeks, so make a batch before the holidays hit and you’ll have a ready-made upgrade for every bread basket, stack of pancakes, or morning toast situation.

Pro Tips

• Make sure the butter is fully softened (not melted) so it whips into a fluffy, spreadable texture.
• Use whole berry cranberry sauce for little pops of fruit throughout the butter.
• Roll the finished butter in plastic wrap into a log shape, chill it, and slice into rounds for a gorgeous presentation.
• Double the batch and freeze extra logs for up to three months.