RECIPES > SALT SENSATIONS >
Cranberry Pecan Butter

Recipe by cookbook author and Coastal Goods partner SARAH LEAH CHASE
  

Dress up your holiday table with a crock of this cheerful and delicious bright pink compound butter. Serve the butter with dinner rolls, biscuits, and bread or use as spread to kick off a terrific turkey or ham sandwich. The butter is also stunning and wonderful when dolloped atop seared or grilled chicken breasts, duck, or pork.


INGREDIENTS
• 1 cup fresh cranberries
• 1/3 cup fresh orange juice
• 1/3 cup granulated sugar
• Grated zest of one orange
• 2 sticks unsalted butter, at room temperature
• 1/2 cup lightly toasted pecans, chopped
• 3/4 teaspoon Autumnberry Salt

INSTRUCTIONS
  1. In a small saucepan, combine the cranberries, orange juice, sugar, and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer until the cranberries have popped and begun to thicken into a sauce, 7 to 10 minutes. Let cool to room temperature.

  2. Using electric beaters or a mixer, beat the butter until creamy. Beat in the cooled cranberry mixture, pecans, and Autumnberry Salt just until evenly incorporated.

  3. Transfer the butter to a decorative crock, store in the refrigerator, and use as desired. The butter will keep for about 2 weeks.
 MAKES ABOUT 2 CUPS

associated products: Autumnberry Salt
NEXT RECIPE >>