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Festive Cranberry Butter Board
10 min Prep Time
7 min Cook Time
17 min Total Time
24 Servings
55 Calories
1.5g Carbohydrates
6g Total Fat
0.1g
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup fresh cranberries
- ¼ cup fresh raspberries
- 2 Tbsp. maple syrup
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1 tsp. orange zest
- ¼ tsp. salt
Instructions
- Finely chop the fresh rosemary and thyme to render 1 teaspoon each.
- Zest the orange to yield 1 teaspoon of orange zest.
- In a small saucepan, combine the fresh cranberries and maple syrup with 1 tablespoon of water. Cook over medium heat for 5-7 minutes, or until the cranberries have softened and burst.
- Remove from heat and, using a fork, gently mash the cranberries. Set aside to cool completely.
- In a medium bowl, beat the softened unsalted butter with a hand mixer until light and creamy.
- Gently fold the cooled cranberry mixture, fresh raspberries, rosemary, thyme, orange zest and salt into the butter until just combined.
- Transfer the spread to a serving dish, cover and chill in the refrigerator to chill for at least 30 minutes before serving.
NUTRITION FACTS
PER SERVING
Calories: 55
Protein: 0.1g
Carbohydrate: 1.5g
Fiber: 0.2g
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
Calcium: 0% DV
Sodium: 25mg
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