Ingredients for Lingonberry Butter
- Lingonberry Preserves
- Unsalted Butter
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How to Make Lingonberry Butter
- In a medium mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter with an electric mixer until creamy and pale yellow (about 2 minutes).
- Gently fold in 1 cup of lingonberry preserves, beating on low speed until thoroughly combined and a light pink color is achieved. Scrape down the sides of the bowl as needed.
- Continue beating on medium speed for another 2-3 minutes, or until the butter is light and airy with no visible liquid. If the mixture appears clumpy or too dark pink, continue beating until smooth and light.
- For a smoother consistency, you can briefly pulse the mixture in a food processor after step 3 (optional).
- Transfer the lingonberry butter to an airtight container and refrigerate for at least 30 minutes to firm up before serving.
- Enjoy! This butter has an excellent shelf life of up to 2 weeks when stored properly in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
58g
Carbs
1g
