Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

I'll be the first to admit that I'm no Martha Stewart--I can't roll this compound butter into anything that looks pretty.  But it's quick and easy to make, adds color to your holiday table, and uses cranberries while they are abundant in stores.

We like it on waffles/pancakes/Pumpkin Cranberry Maple Kugel as well as tossed with green beans, Brussels sprouts, and corn.

You can find the recipe on my blog.

Views: 74

Comment by Alicia Bayer on December 24, 2013 at 2:40pm

This sounds delicious!  We always have loads of cranberries this time of year when they're on sale.  My daughter loves to make orange cranberry sauce (http://www.examiner.com/article/making-your-own-cranberry-sauce) but I also like to chop them for muffins and things like that.  I'll try converting the recipe for my dairy-free 6 y/o too.  Thanks!


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