Every October, Nantucket hosts a cranberry festival, celebrating the harvest of the island’s famous cranberry bogs. Nantucket cranberries are some of the best you can find. We couldn’t resist making a compound butter using our island’s famous fruit. This combination is wonderful on toast or freshly‐baked biscuits. It would make a praise‐ worthy addition to any Thanksgiving feast!
1/2 c. homemade butter
1 tbsp. homemade cranberry sauce
1 tsp. finely chopped walnuts
1/2 tsp. fresh orange zest
1 12‐oz. package fresh cranberries
1 c. sugar
1 c. water
For the cranberry sauce: Combine sugar and water in a medium saucepan. Bring to a boil. Add the cranberries and return to a boil. Reduce heat to low and simmer for 10‐15 minutes, stirring occasionally. Cover and cool completely to room temperature.
For the butter: Finely chop walnuts. Use a zester or grater to get the orange zest from the rind. Blend the cranberry sauce thoroughly into softened butter. Blend in the chopped walnuts and orange zest.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.