Cranberry & garlic butter

Name: Cranberry & garlic butter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 100 g cranberries; ½ unwaxed lemon, zest and juice; 30 g caster sugar; 200 g salted butter, softened; 3 clove/s garlic, crushed; 25 g pack flat leaf parsley, leaves only; ½ tsp freshly ground black peppercorns

It might feel slightly quirky to flavour butter with fruit juice, but cranberries are tart before they are sweet. This astringency becomes a useful quality when used to cut through rich and fatty flavours, or to lift the flavour of light and lean meats. In short, this striking compound butter is excellent melted over venison steaks, stuffed inside turkey or chicken Kyivs, or lavishly spread between slices of baguette, sprinkled with cheese, wrapped in foil and baked until golden and bubbly. A true festive all-rounder.

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Serves4
CourseSnack
Prepare10 mins
Cook5 mins
Total time15 mins

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100g cranberries
½ unwaxed lemon, zest and juice
30g caster sugar
200g salted butter, softened
3 clove/s garlic, crushed
25g pack flat leaf parsley, leaves only
½ tsp freshly ground black peppercorns

Combine the cranberries, lemon juice and sugar in a small saucepan, bring to the boil, then simmer for 5 minutes until the berries have all popped and are squishy. Pass through a fine sieve, leaving the juices to cool (chill the solids to enjoy for breakfast with yogurt).
In a food processor, whizz the butter until smooth, then add the cool cranberry juice, lemon zest, garlic, parsley and black pepper. Season with sea salt flakes. Decant onto a piece of greaseproof paper and pat and roll into a long cylinder (or multiple cylinders). Freeze, cutting off a disc (or three) each time you want to use it. This will keep for up to 2 months in the freezer.

Typical values per serving when made using specific products in recipe