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| 4 Sticks |
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Unsalted butter at room temperature |
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| ½ cup |
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Cranberries, coarsely chopped (if frozen, chop then thaw) |
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| ¼ cup |
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Light Brown Sugar |
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| ¼ cup |
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Honey |
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| 4 tablespoons |
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Ground walnuts |
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| ½ cup |
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Cranberry sauce |
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| 1 tablespoon |
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Grated Orange Zest |
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| 1 tsp |
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Grated Lemon Zest |
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| 2 tablespoons |
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Buttermilk |
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| 1 |
Place the softened butter in a large bow and wip at high speed whit an electric mixer until it turns pale yellow, scraping the sides of the bowl to make sure all of the butter gets whipped. |
| 2 |
Add the chopped cranberries, brown suger, honey, ground walnuts, cranberry suce and orang and lemon zests. Whop at medium speed until the mixture turns light pink. |
| 3 |
Add the buttermilk and whip until incorporated. |
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| Yield: 1 1/3 Pounds |
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| Recipe Source |
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Author: Chris Riley |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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