I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Thursday, June 24, 2010

Cran-Raspberry Butter (Stacy King Hoyt)

1 c canned whole-berry cranberry sauce
½ c raspberry preserves
2 c butter, softened
1 Tbsp powdered sugar

Combine all ingredient in a mixing bowl, beat on high for 5 min. Mixture should be creamy. Spoon into a dish; cover and refrigerate 24 hours. Makes 3½ cups.

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