Cranberry Herb Butter

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.