Madeleine Kamman

Cranberry and Chive Butter

Preparation info
  • FFR—

    ⅔ cup

    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Use primarily on all grilled fish, but it also tastes very good on plain macaroni. If you do not object to a rougher texture, you can skip the straining.

Ingredients

  • ½ cup fresh cranberries
  • ¼ cup water
  • ½ cup

Method

Put the cranberries and water in a small pot and bring to a boil. Cook until the cranberries have popped open. Cool completely. Put the berries and butter in a food processor and process 1 minute, pulsating several times. Strain through a conical strainer if desired.

Put the chopped shallots in the comer of a clean towel and squeeze the strong juices out into the trash can or sink. Add