Cranberry Honey Butter

– 1 cup butter softened
– 1/3 cup finely chopped dried cranberries
– 1/4 cup honey
– 2 teaspoons grated orange zest
– 1/8 teaspoon kosher salt

In a small bowl, beat all ingredients until well blended.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Notes

– Let the butter sit at room temperature for a few minutes before serving for easier spreading. – Use a food processor for a smoother consistency if desired. – This butter pairs well with toast, muffins, biscuits, or even pancakes.