This flavorful butter is equally good with or without dried cranberries. Use it during the holidays on potatoes, vegetables or meats. It is also delicious year round tossed with pasta or as the final touch on broiled or grilled fish.

Cranberry Sage Brown Butter

1 cup (2 sticks) unsalted butter, softened - divided use
1/2 cup onion, finely diced
1 clove garlic, minced
2 tablespoons fresh sage, chopped
1 teaspoon sea salt
1 teaspoon pepper, freshly ground

 

Optional: 1/4 cup dried cranberries, finely diced (optional)

1. In a medium skillet, melt 1 stick of butter over moderate heat. When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color. Remove from heat and stir in sage, salt, and pepper; cool completely.
2. Place the remaining butter in a medium mixing bowl and, with an electric mixer, (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
3. Add the brown butter mixture and beat to incorporate, scraping down the sides. Stir in cranberries if desired.
4. Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed

Makes about 1 1/2 cups.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.