This delicious ORANGE CRANBERRY PECAN BUTTER is just fabulous at any morning buffet table. Try serving this compound butter with warm buttermilk scones....yum! 
1 cup salted butter, softened
½ cup finely chopped sweetened dried cranberries, divided
2 tablespoons grated Indian River Natural Orange zest
1 tablespoon orange juice
⅓ cup Indian River Natural Pecans, toasted and rough chopped
In a small bowl combine butter, 2 tablespoons chopped cranberries, orange zest and juice.
On a flat surface place a large piece of parchment paper or wax paper. Spoon butter mixture into a 1-1/2-inch this log on the paper.
Fold 1 edge of paper over the butter mixture and wrap or tuck it under the butter mixture. Smooth sides into an even log. Twist ends of paper in opposite directions to seal. Refrigerate for 1 hour.
Remove parchment paper and roll the butter log in remaining chopped cranberries and pecans. The cranberries and pecans stick better if you let the butter soften for 15-20 minutes. Reroll butter log in parchment paper and seal ends. Refrigerate for at least 4 hours. Slice into pats to serve.