cranberry butter was so yummy.
12 Tbs (1 ½ stick) of butter
½ cup of dried blueberries, chopped
Place the butter with the blueberries in a food processor bowl and process until well-combined and the butter turns purple. To refrigerate or freeze, place the butter on parchment paper or plastic wrap, wrap it and shape it into a log.
To print the recipe click here.