1 cup butter
1 cup fresh cranberries
2 tablespoons honey
1 tablespoon minced fresh sage
1 tablespoon finely grated orange zest
Combine all ingredients in a food processor and pulse until cranberries are macerated evenly into the butter. Use a spatula to scrape down sides of processor bowl or between pulses. Chill. Makes 2 cups (serves 24).
Other uses – Once the butter is prepared, smear it on the turkey before roasting, the turkey become a deep burgundy-color. It is also great on bread, vegetables or pancakes.
From – Relish, November 2012, page 5.