Maple-Cranberry Butter

• ¼ cup (30 g) fresh or thawed frozen cranberries
• 2 tbsp pure maple syrup<

In a saucepan, combine the cranberries and maple syrup. Place over low heat and cook, stirring, until the cranberries have softened and popped, about 5 minutes. Let cool completely. Transfer to a bowl, add the butter, and beat with a wooden spoon to combine. Spoon the flavored butter onto a sheet of waxed paper and shape it into a log. Wrap in plastic wrap and refrigerate until ready to use.