Cranberry Butter by Hans Rockenwagner
½ cup unsalted butter, softened (1 stick)
1/3 cup fresh cranberries (if using frozen, thaw completely)
2 tablespoons maple syrup
Finely chop the cranberries. Mix all the ingredients together until well combined, but not so much as the butter mixture is uniformly pink. Place mixture in the Butter Bell and serve with waffles or pancakes or any breakfast breads.