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Cranberry-Studded Whipped Butter

Becky Luigart-Stayner
Yield 12 servings (serving size: about 2 1/2 teaspoons)
This irresistible spread lends holiday flair to breads, scones, and muffins. When you fold the cream and butter together, don't worry if little bits of the butter don't become completely incorporated--when the spread is slathered on the bread, it all combines beautifully.

Ingredients

  • 1/2 cup boiling water
  • 1/4 cup finely chopped dried cranberries
  • 6 tablespoons (2 ounces) light whipped butter, softened
  • 2 tablespoons whipping cream
  • 2 teaspoons powdered sugar

Nutrition Information

  • calories 42
  • caloriesfromfat 74 %
  • fat 3.5 g
  • satfat 2.2 g
  • monofat 1 g
  • polyfat 0.1 g
  • protein 0.2 g
  • carbohydrate 2.6 g
  • fiber 0.1 g
  • cholesterol 98 mg
  • iron 0.1 mg
  • sodium 505 mg
  • calcium 4 mg

How to Make It

  1. Combine water and cranberries; let stand 5 minutes. Drain and cool.

  2. Combine cranberries and remaining ingredients in a small bowl; stir until blended. Spoon into a decorative bowl, and refrigerate until ready to serve.