This cranberry orange compound butter is filled with cognac soaked cranberries and fresh rosemary. Slather it on your holiday bird, breads and rolls!
I don’t think I’ve ever been as excited about a condiment as I am about this cranberry orange compound butter (ok, this blueberry lavender honey butter is a close second). It’s kind of crazy that 4 ingredients can transform a simple thing like butter as much as they do in this recipe but, take my word, you need this on your holiday table whether it’s next to the bread/rolls or what you used to grease up that bird with before it gets put in the oven.
True story, there’s been a bottle of cognac on the sideboard in my dining room for approximately 7 years. The only action it’s seen has been when I lift it up to dust around it (not nearly as often as I should). Watering the plant next to it the other week, I got irrationally irritated by the fact that it’s been sitting there this long and decided I needed to find a way to use some up.
Enter cranberries, butter and all things deliciously Thanksgiving.
If you’re going to make compound butter (which is basically just adding a bunch of stuff to butter, mashing it up and then reshaping it), you need to start with a quality butter base.
I grabbed Finlandia imported butter for this recipe. Made from pure milk with no added hormones and nothing artificial, the taste of this butter on it’s own is what sets it apart from others.
The first step is giving some dried cranberries a nice long bath in that cognac. As they sit and absorb that boozy goodness, you bring the butter to room temperature and prep the orange zest and rosemary.
After that, it’s just mashing everything together, reshaping into a log using some wax paper and throwing it back in the fridge to re-solidify.
If you can resist, you’re a better person than I.
This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.