Makes approximately 3 1/3 cups butter
1. Process the dates and 1/4 cup of the warm water in a food processor until the dates are broken down, then slowly add the orange juice with the processor running. Scrape down the sides as needed. When you have a thick paste, slowly add in the remaining 1/2 cup of warm water.
Put the cranberries in a medium saucepan, add the orange date paste, and heat over medium/medium-low heat.
Cook the Orange Date Cranberry Butter for about 25 minutes, stirring frequently, until most of the cranberries have burst. (You can also help stubborn cranberries along by crushing them in the saucepan with the back of a wooden spoon.)
Pour the finished butter into jars and let cool until the butter is slightly warm before sealing with a lid and storing the butter in the refrigerator.