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Cranberry Lemon Butter

I created this butter almost 8 years ago to smear on top of hot rolls. It became an immediate family favorite and a definite tradition. Since then, I have upscaled the recipe by adding creamy Mascarpone. This is delicious on anything and you will soon find that you cannot have a holiday without it. You can even use it as icing by adding 1 cup of powder sugar. 

Cranberry Lemon Butter

By: Bekie A

8 oz cream cheese 

8 oz mascarpone cheese (or double cream cheese)

2 sticks of softened salted butter

14 oz whole cranberry jam or canned

2 cups of powder sugar

2 tbsp of lemon juice

Dash of salt 

Zest of one large lemon

2 tsp vanilla


Place butter, cream cheese, and mascarpone cheese all in a mixing bowl. Mix until creamed together.  

Add lemon zest and lemon balsamic (or lemon juice).

Mix again.


Add in remaining ingredients including cranberries.


The color will be bright pink. Chill in refrigerate until butter sets or until serving.



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