Cranberry Butter

Makes about ½ cup compound butter

 
8          tablespoons (1 stick) unsalted European-style butter, cut into 4 pieces and at                            room temperature
            Pinch kosher salt
2          teaspoons pure maple syrup
3          tablespoons whole-berry cranberry sauce

1. Put the butter and salt into the food processor work bowl fitted with the metal chopping blade. Process until creamy. Add the maple syrup and pulse to combine. Scrape down the sides of the bowl and then add the cranberry sauce. Pulse to swirl into the softened butter.
2. Carefully transfer to a small serving dish, such as a ramekin, or form into a log and wrap well in plastic wrap or parchment if chilling to serve at another time. The butter is best served at room temperature.