This delightful butter is wonderful with the cranberry scones featured in the previous recipe. The sweet-tart combination is perfect on muffins, waffles and pancakes as well!

• 4 sticks unsalted butter, at room temp.
• 1/2 cup cranberries, coarsely chopped(if frozen, chop then thaw)
• 1/4 cup light brown sugar
• 1/4 cup honey
• 4 TBS. ground walnuts
• 1/2 cup cranberry sauce*
• 1 TBS. grated orange zest
• 1 tsp. grated lemon zest
• 2 TBS. buttermilk

1. Place the softened butter in a large bowl and whip at high speed with an electric mixer until it turns pale yellow, scraping the sides of the bowl to make sure all the butter gets whipped.
2. Add the coarsely chopped cranberries, brown sugar, honey, ground walnuts, cranberry sauce and orange and lemon zests.
3. Whip at medium speed until the mixture turns light pink.
4. Add the buttermilk and whip intil incorporated. (Makes 1 1/3 pounds.)

*Note: If using commercial whole cranberry sauce, empty the can into a small bowl, stir to loosen the sauce, and then measure.