Cran-Raspberry Butter

Cran-Raspberry Butter

1 cup canned whole-berry cranberry sauce
½ cup raspberry preserves
2 cups softened butter
1 tbsp powdered sugar

Combine all ingredients in a mixing bowl, beat for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Make 3 half cups.

Honey Butter

Honey Butter

½ cup softened butter
¼ tsp vanilla
1 egg yolk
1 cup honey

Whip butter, vanilla, and egg yolk. Gradually whip in honey until light and fluffy.