Compound butters are great to keep in the fridge for dressing up vegetable sautés, topping a steak, or stirring into soups. This great fall combination of orange, lemon, cranberry, and thyme is the secret behind this delicious Butternut toast, but it’s also good with roasted Brussels sprouts and beets.
Makes about ½ cup
4 tablespoons unsalted butter, softened
¼ teaspoon kosher salt
¼ teaspoon freshly grated orange zest
¼ teaspoon freshly grated lemon zest
2 tablespoons very finely chopped cranberries
1 teaspoon chopped fresh thyme
¼ teaspoon minced fresh jalapeno
1. Put the butter in a small mixing bowl. Add the salt and zests. Mash and stir the butter, using a small silicone spatula or the back of a spoon. Add the cranberries, thyme, and jalapeno, and continue to stir until the mixture is smooth.
2. Pack the mixture into a small bowl, crock, or refrigerator container, and cover well. Refrigerate for up to a week, or freeze for up to two months. Bring to room temperature before using.
