Cranberry-Chive Butter

1 cup unsalted butter (250ml)

¼ cup fresh cranberries (60ml)

¼ cup chopped chives (60ml)

1 shallot chopped fine

salt and pepper to taste

Pick over some fresh cranberries, discarding the ones not ripe.  Place in a pot of boiling water for 3 minutes.  Once cooked, remove from water, strain into a bowl and set aside to cool.

Finely dice shallots and add to a second pot of boiling water for one minute.  Once cooked, remove from water, strain into a bowl and set aside to cool.

To a blender add room temperature unsalted butter and cooled cranberries.  Blitz for a few seconds leaving the cranberries slightly chunky.  Place mixture into a bowl.  Add cooled shallots, chives, salt & pepper.  Stir to combine.  Next, roll the butter in plastic wrap to create a sausage shape.  Twist the ends and then into the refrigerator overnight.