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4–6
Easy
By Lisa Nieschlag and Lars Wentrup
Published 2017
Whisk the butter until creamy, at least 5 minutes. Rinse the thyme, shake off excess water and finely chop the leaves. Shell the pistachios. Chop the pistachios and cranberries finely. Use a small spatula to combine all ingredients with the whisked butter. Season with sea salt and pepper.