And don’t forget about leftovers! Every leftover turkey sandwich deserves to be slathered with cranberry butter. In fact, these butters can be used throughout the day. Toast is made merrier topped with pumpkin spice butter and vegetables shine with rich garlic butter.
These butter recipes are tailor made to fit in our infinitely useful 8 ounce Ramekins. If you’re trying to get extra fancy though, go for our Two Piece Dip Set, which includes a matching butter spreader.
HERBED BUTTER
Mix 1 tablespoon of minced parsley, 1-1/2 teaspoons of minced sage, 1 teaspoon of minced rosemary, 1/2 teaspoon of minced thyme, and 1/4 teaspoon of salt into 1 cup of softened butter.
CRANBERRY BUTTER
Place 4 ounces of fresh or frozen cranberries, 2 tablespoons of water, six strips of orange peel, 6 tablespoons of sugar, and ¼ teaspoon each of cardamom and nutmeg in a saucepot. Simmer over low heat until the berries soften, for about 4 minutes after it begins to simmer. Remove from heat and extract orange peel. Allow to cool to room temperature before mixing into one cup of softened butter.
PUMPKIN SPICE BUTTER
Mix 3 tablespoons of canned pumpkin, ¼ teaspoon each of nutmeg, cloves, and cinnamon, and 1 tablespoon of sugar into 1 cup of softened butter.
ROASTED GARLIC BUTTER
Preheat oven to 375 degrees. Slice the tops off of two heads of garlic and drizzle with a bit of olive oil then sprinkle with salt and pepper. Place in the center of a sheet of aluminum foil and bring the sides up to form a pouch. Put the pouch in the oven and roast for about 45 minutes, until garlic is softened. Allow to cool slightly and then squeeze out the garlic cloves. Allow the garlic to cool completely before chopping and mixing into one cup of softened butter.
