cup unsalted butter (250ml)
¼ cup fresh cranberries (60ml)
¼ cup chopped chives (60ml)
1 shallot chopped fine
salt and pepper to taste
over some fresh 454i820e cranberries, discarding the ones not ripe. Place in a pot of
boiling water for 3 minutes. Once cooked, remove from water, strain into a
bowl and set aside to cool.
dice shallots and add to a second pot of boiling water for one minute. Once
cooked, remove from water, strain into a bowl and set aside to cool.
a blender add room temperature unsalted butter and cooled cranberries. Blitz
for a few seconds leaving the cranberries slightly chunky. Place mixture into a
bowl. Add cooled shallots, chives, salt & pepper. Stir to combine. Next,
roll the butter in plastic wrap to create a sausage shape. Twist the ends and
then into the refrigerator overnight.