Everyone is blogging about what to do with Thanksgiving leftovers. This is my small addition. Lovely, tart, tasty cranberry butter.
I made an orange-cranberry sauce this year, so this butter is particularly tart.
Take 1 stick of softened butter and 1/2 cup cranberry sauce. Combine and store in the fridge for up to a week or so. Serve with crusty french bread or english muffins.
Recipe from Martha Stewart