Cranberry Lemon Compound Butter
- 1 cup Unsalted butter
- 3 tbsp Eureka Eureka Lemon Olive Oil
- Zest of ½ lemon
- ¼ cup Cranberry Sauce
- ¼ tsp Fleur de Sel
- Beat butter fleur de sel and lemon zest for 3-4 minutes, drizzle in olive oil and beat until combined. Stir in cranberry sauce to your liking until just blended. Scoop into mason jars, seal and refrigerate. Use within 2 weeks.