1 c. cranberries, coarsely chopped (heaping c.)
3/4 c. sugar, divided
3 c. flour
3 1/2 tsp. baking powder
1/4 tsp. baking soda (optional)
1/2 tsp. salt
1/2 c. butter
1 1/2 c. buttermilk, room temperature
2 tbsp. frozen orange juice concentrate, thawed

Chop the cranberries and combine with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, soda, and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together egg, buttermilk, and orange juice concentrate. Add the liquid and sweetened cranberries to dry ingredients. Spoon batter into buttered muffin pans, filling 2/3 full. Bake at 375 degrees for 25 minutes.

CRANBERRY BUTTER:

1 c. cranberries
1 c. confectioners' sugar
1/2 c. butter
1 tbsp. lemon juice

Puree cranberries in food processor or blender. Add sugar, butter, and lemon juice; process until smooth. Refrigerate until ready to use.