CRANBERRY, ORANGE, PECAN BUTTER
i was watching a friends grandson and saw this recipe in a flyer on her table. I copied it on a napkin and thought I would post it here for safe keeping. I plan on making this for Christmas morning. I think this was be wonderful on good raisin bread toast. I counted the freezing time as cooking time. I made this butter for Christmas morning. This is so good. I plan on making a Cranberry, Orange, Nut bread to go with it.
Provided by Jane from Ohio
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Divide the dried cranberries and pecans in half.
- Place a 1/4 cup of dried cranberries and a.
- 1/4 cup of pecans in a small bowl and set aside.
- In a large mixing bowl,.
- combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
- Place the butter mixture on a 12x12 piece of wax paper.
- Place the top of the wax paper over the bottom and form into a log shape.
- Place the butter mixture in the freezer for 30 minutes to harden.
- Remove from freezer and remove wax paper.
- roll the butter in the remaining mixture of cranberries and pecans until.
- the outside of the log is fully coated.
- Refrigerate until needed.
Nutrition Facts : Calories 254.8, Fat 27.9, SaturatedFat 15, Cholesterol 61, Sodium 202.8, Carbohydrate 2.1, Fiber 1.1, Sugar 0.5, Protein 0.9
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