Cranberry Sage Butter
Delight your guests this holiday season with a delicious cranberry sage butter made with fresh sweet cream butter, whole berry cranberry sauce, and fresh sage. Use as a spread for brunch or dinner with rolls or French bread. The cranberries will turn the butter into a gorgeous pink color with flecks of green from the chopped sage. You can also use to top acorn squash or butternut squash before roasting to give the squash a warm and fruity flavor.
You can also make this into an appetizer if you use a plain goat cheese that you soften and mix with cranberry sauce and chopped sage. I made a cranberry goat cheese log last year for a holiday party as part of a cheese board and it was devoured and highly complimented. The strong flavor of sage and pungent flavor of goat cheese compliments the sweet cranberry sauce perfectly.
The easiest way to chop the sage is to stack all the leaves on top and then roll slightly and slice, then slice it all again in half. It will make for even pieces throughout the butter.
Take advantage of the hot deals on Lucerne Butter and Signature brand cranberry sauce to make this for your holiday feast.
Cranberry Sage Butter
Delight your guests this holiday season with a delicious cranberry sage butter made with fresh sweet cream butter, whole berry cranberry sauce and fresh sage. Use as a spread for brunch or dinner with rolls or French bread.
- 1 stick Lucerne® Sweet Cream Butter softened
- 1 Tbs whole cranberry sauce
- 1-2 tsp fresh sage sliced or chopped
In a small bowl, stir butter with a spatula until creamy.
Fold in cranberry sauce and sage. Place in serving jar, or roll in parchment paper and refrigerate until butter has hardened.
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