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Cranberry Breakfast Butter

Martha Stewart Living, November 2002

Turn post-Thanksgiving cranberry sauce into a breakfast spread by adding butter. Soon everyone will be clamoring to spread the tart, jamlike topping on a biscuit. Stir a stick of softened butter in a bowl until smooth; fold in 1/2 cup cranberry sauce. Serve immediately or store, covered, in the refrigerator for up to five days.

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