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Cranberry Butter


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  • 1 T chopped fresh rosemary
  • 4 oz. unsalted butter, softened
  • 1/4 cup cranberry preserves



Step 1

Mix till well combined. On a sheet of parchment paper, form the butter mixture like a sausage shape. Roll mixture tightly in paper. Press sides flat and twist ends like candy wrapper. Refrigerate up to 1 week.

Slice as needed on steaks after grilled and let melt.

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