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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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.