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Cranberry-Ginger Butter

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Why I Love This Recipe

This recipe can be made several days ahead of time; cover and refrigerate until ready to use, about 5 days. You may also make the butter in a small ramekin, cover with plastic wrap, and freeze for up to 3 months.

Ingredients You'll Need

1/4 cup butter (1/2 stick), softened
2 tablespoons finely chopped fresh or frozen cranberries
1 teaspoon grated or finely chopped peeled, fresh ginger
1 tablespoon sugar


Using a fork, mix together all ingredients in a small bowl.

Spread on pancakes, muffins, sweet potatoes or toast

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