Cranberry-Ginger butter

In a mini food processor or by hand, chop cranberries until they are small, but not minced. Mince the candied ginger.

Mix all ingredients into soft butter. The softer the butter, the easier everything will be distributed. Over-mixing will cause the cranberries to release juice, which you don’t want. You can whip up the butter beforehand if that helps. Feel free to play with quantities to your taste. I haven’t frozen it yet, but it might work.

This butter is amazing on homemade whole grain bread, pumpkin bread or other seasonal breads or scones. It also makes a thoughtful hostess or other gift around the holidays.