Combine the dried cranberries and freshly squeezed orange juice in a small saucepan. Heat until it simmers, then let soak for about 30 minutes.

Drain the cranberries using a fine sieve and finely chop them.

In a mixing bowl, combine the softened butter, confectioners’ sugar, and finely chopped cranberries, blending until smooth.

Shape the butter into ramekins or a log using plastic wrap, then chill in the refrigerator for at least 2 hours.

Before serving, let the cranberry butter sit at room temperature for about 15 minutes for easier spreading.