2 C. butter room temperature
1/2 C. cranberries, coarsely chopped
1/4 C. light brown sugar
1/4 C. honey
4 T. ground walnuts
1/2 C. whole cranberry sauce
1 T. grated orange zest
1 t. grated lemon zest
2 T. buttermilk
In a large bowl, whip the softened butter at high speed with an electric mixer
until it turns pale yellow, scraping the sides of the bowl to make sure all the
butter gets whipped.
Add the cranberries, sugar, honey, walnuts, cranberry sauce and orange and lemon
zests. Whip at medium speed until the mixture turns light pink. Add the
buttermilk and whip until fully incorporated. Refrigerate for 5 minutes to firm
up slightly and then shaped into a log approximately 1 inch in diameter for easy
slicing into discs. Store well wrapped in the refrigerator for 1 to 2 weeks or
freeze for up to 3 months.
Cranberry Muffins
1 3/4 C. sifted flour
3/4 t. salt
1/2 C. sugar
2 t. baking powder
2 eggs
3/4 C. milk
2 to 4 T. melted butter
1 C. chopped fresh or frozen cranberries
1 t. grated orange rind
1 C. chopped pecans
Combine flour, salt, sugar and baking powder in bowl.
In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg
mixture into flour mixture.
Before batter is completely mixed, add cranberries, orange rind and pecans; mix
completely.
Preheat oven to 350°F. Fill 12 well-greased muffin cups two-thirds full. Bake 20
to 25 minutes or until muffins test done.
