Instructions: Soak dried cranberries in water until soft. Mix together butter, orange zest, dried cranberries, fresh cranberries and powdered sugar. Pack the butter into small serving crocks or pipe it out into dollop-sized rosettes using a pastry bag fitted with a star tip. Alternatively, pat butter into butter molds available in kitchen or gourmet shops.

Top molded butter or rosettes of butter with crushed ice to keep them cold. Butter curlers and melon ballers, found in the gadget section in housewares departments, also make decorative portions of butter.

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