Cranberry Butterfly

 

 

 

 

 

 

 

 

 

ingredients:

* 1 cup butter, softened

* 1/3 cup finely chopped dried cranberries

* 1/4 cup honey

* 2 teaspoons grated orange zest

* 1/8 teaspoon kosher salt

 

instructions:

1. In a small bowl, beat the softened butter, cranberries, honey, orange zest, and salt with an electric mixer or spatula until well blended .

2. Transfer the mixture to an airtight container or shape it into a log for storage .

3. Keep the cranberry butter in the fridge for up to 2 weeks or freeze for up to 3 months .

Sweet, tangy, and creamy—perfect for toast, muffins, or holiday treats!