cran-raspberry butter

this butter is a must-have for the holidays.  my family requests it every year.  it’s a show stopper recipe served with hot rolls!


cran-raspberry butter

1/2 cup canned whole-berry cranberry sauce
1/4 cup raspberry jam
1 cup butter
1 Tablespoon powdered sugar
pinch salt

whip softened butter; add cranberry sauce and raspberry jam. beat on high for 3-5 minutes until creamy.  spoon into a serving dish; cover and refrigerate.

*for a party, or thanksgiving dinner, spoon soft mixture into several serving bowls or small (4oz) mason jars.

**yummy as raspberry butter year round. omit cranberry sauce and increase raspberry jam to a heaping 1/2 cup.