• Remove butter from the refrigerator 2 hours before making your board. You can also remove it the night before to ensure your butter is soft and spreadable.

Dried Cranberry Compote

• In a medium saucepan, add cranberries, orange zest, brown sugar, salt, cinnamon stick, and orange juice. Bring to a simmer and cook for 5 minutes until cranberries are plump.
• Mix water and cornstarch together to create slurry. Add to pot and bring to a boil. Cook until mixture thickens, about 2-3 minutes. Let cool completely before you add to the butter.

Assembly

• With an offset spatula add butter to the board. Use the spatula to create swirls and ripples in the butter. You can also use the back of a spoon to do this. 
• Sprinkle butter with flaky salt. Top with cooled cranberry compote. Then, add thinly sliced sage leaves and additional orange zest. Garnish with whole sage leaves and lightly drizzle with honey and cracked black pepper. 
• Serve with warm crusty bread or a variety of crackers or breadsticks.