Popovers with Cranberry Cranberry Butter & Cranberry Sauce
Prep time
Cook time
Total time
  • ¾ Lb. Wisconsin butter, softened
  • ¼ cup Grandma Raab’s Cranberry Sauce
  • 2 tsps. Bacon grease, butter or lard
  • 1 Tbsp. Granulated sugar
  • 2 Tbsp. Butter, melted
  • 2 Cups All-purpose flour
  • 2 tsps. Salt
  • 4 Lg. Eggs, room temperature
  • 2 Cups Whole milk, room temperature
  1. In a large mixing bowl, whip butter with a paddle attachment on medium speed until light and fluffy. Add prepared cranberry sauce. Mix on low speed until well blended.
  2. Spread mixture onto a piece of plastic wrap or parchment paper. Roll up, then gently form butter into an even log shape.
  3. Place on a cookie sheet, then place in freezer until very firm(about one hour).
  4. Remove from freezer, cut into ½” pieces, then transfer pieces to a resealable plastic bag.
  5. Freeze until needed.
  6. Popovers - Grease a popover pan or six tall metal cups with bacon grease.
  7. Sprinkle sides with granulated sugar.
  8. Pre-heat oven to 400 degrees F. C
  9. combine remaining ingredients in a food processor or blender and process mixture for about thirty seconds.
  10. Pour batter about half way up cups.
  11. Bake on the middle oven rack for 30-40 minutes or until tops are dark brown.
  12. Remove from oven and pierce tops with a small knife to allow steam to escape.
  13. Let cool for five minutes, then transfer to a serving platter and serve warm with Cranberry Butter and Grandma Raab’s cranberry sauce.
  14. Repeat with remaining batter, or refrigerate batter up to twenty-four hours.
Recipe by Little Rusted Ladle at https://www.littlerustedladle.com/cranberries/