How To Make Cranberry Compound Butter -- Because Fall

Fall is in the air. Why not bring the best parts of this season into your kitchen as well? This butter -- spiked with cranberries, orange and rosemary -- is an incredibly easy way to bring fall's festive flavors to a variety of otherwise basic dishes. Smear it on biscuits, drop a dollop on French toast or spread a generous layer on pancakes to infuse a taste of fall into your favorite morning meals.

Cranberry Compound Butter

Ingredients

2 sticks of butter, softened

1/2 c. fresh or defrosted cranberries, coarsely chopped

1/4 c. orange juice

2 tsp. orange zest

2 Tbsp. fresh rosemary, chopped

1 Tbsp. sea salt

Directions

Place all ingredients into a medium sized bowl and mash together with a fork until combined.

Unroll a sheet of parchment paper and place the mixture in the center. Form the mixture into a log and wrap it tightly in the paper. Twist the ends of the paper to seal.

Refrigerate the sealed butter overnight, then cut off one end of the parchment paper when ready to use.

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