Cranberry Raspberry Butter

Submitted by: Adrienne Jacobs

1 c. canned whole-berry cranberry sauce

½ c. raspberry preserves

2 c. butter, softened

1 T. powdered sugar 

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.