Cranberry Herb Butter
Prep Time
1 hour 15 minutes
Ingredients
1 tbsp (15 mL) Ocean Spray® Fresh Cranberries
1 cup (250 mL) softened butter
1 tbsp (15 mL) fresh parsley, chopped
1 tsp (5 mL) dry basil
1/8 tsp (.5 mL) garlic powder
4 cuillerées à thé (20 mL) sauge séchée
1 cuillerée à thé (5 mL) thym séché
1/2 cuillerée à thé (2 mL) sel et poivre (chacun)
3 tasses (750 mL) croûtons de pain frais
1 tasse (250 mL) cheddar vieilli râpé
2 oeufs
2 cuillerées à soupe (30 mL) jus d’orange
1/2 tasse (125 mL) sauce aux canneberges fruits entiers Ocean Spray<sup>®</sup>
2 cuillerées à thé (10 mL) zeste d’orange finement râpé
Steps
Beat 1 cup (250 mL) softened butter, 1 tbsp (15 mL) finely chopped fresh cranberries, 1 tbsp (15 mL) chopped fresh parsley, 1/2 tsp (2 mL) dry basil and 1/8 tsp (.5 mL) garlic powder in a small mixing bowl with an electric mixer until well blended.
Scoop butter onto a sheet of plastic wrap.
Use wrap to shape butter into a log 1-1/2 inches (38 mm) in diameter.
Wrap in plastic wrap and chill 1 hour or until firm.
Slice butter into 1/4-inch (5 mm) rounds and arrange on serving plate.
Serve with vegetables or potatoes.
This butter can also be made without the basil and garlic powder and served with baskets of holiday breads, dinner rolls, popovers or croissants.
It’s very good with our Rosemary Hazelnut Cranberry Bread.
Il accompagne admirablement notre Pain au romarin, aux noisettes et aux canneberges.