Beat 1 cup softened butter, 1 tablespoon finely chopped fresh cranberries, 1 tablespoon chopped fresh parsley, 1/2 teaspoon dry basil and 1/8 teaspoon garlic powder in a small mixing bowl with an electric mixer until well blended. Scoop butter onto a sheet of plastic wrap. Use wrap to shape butter into a log 1-1/2 inches in diameter. Wrap in plastic wrap and chill 1 hour or until firm. Slice butter into 1/4-inch rounds and arrange on serving plate. Serve with vegetables or potatoes. This butter can also be made without the basil and garlic powder and served with baskets of holiday breads, dinner rolls, popovers or croissants. It’s very good with our Rosemary Hazelnut Cranberry Bread.