Ladies and gentlemen, it is my pleasure to present to you Jeremy's award-winning cranberry butter recipe!

Jeremy’s Irresistible, Can’t Contain Yourself Cranberry Butter

1 cup butter (2 sticks)
½ cup soft margarine
¼ cup firmly packed brown sugar
¼ cup honey
1 cup finely chopped cranberries (I chop them up super fine in a mini-food processor)

Mix room temperature butter and margarine together in bowl with electric mixer at medium speed until whipped.

Add brown sugar and honey, and continue thoroughly mixing at high speed until smooth.

Add cranberries and mix on low speed until evenly distributed.

Viola!

I make this the night before Thanksgiving every year, and put it in a fancy little crystal bowl, covered with plastic wrap in the fridge overnight.

Pull it out a hour or two before dinner, and serve on warm dinner rolls, holiday breads, alongside the jello-fruit salad, on top of your sweet potatoes, spread on toast the next morning and if by some miracle, there is any left, brush your teeth with the stuff until it’s gone.