Popovers with Cranberry Butter

Preheat the oven to 400°F. Use the bacon grease, butter, or lard to grease a 12-cup muffin pan or a large, 6-well popover pan. Lightly sprinkle the insides of the wells with the 1 tablespoon sugar.

To make the popovers: In a blender or food processor, combine the flour, salt, eggs, and milk until smooth. Pour the batter into the prepared pan, filling the cups halfway.

Bake the popovers for 30 to 40 minutes, until the tops are deep brown. Remove them from the oven and pierce the tops with a paring knife to allow steam to escape. Cool for 5 minutes, then transfer to a warm serving dish. Dust with confectioners' sugar if desired; serve with cranberry butter and cranberry sauce.

To make the cranberry sauce: In a medium saucepan, combine the cranberries, water, and sugar. Stir over medium heat until the sugar dissolves. Bring to a boil and simmer gently for 10 minutes, until the berries pop. Remove from the heat and cool to room temperature.

To make the cranberry butter: Beat the butter and salt at medium speed until light and fluffy. Add the cranberry sauce and mix at low speed until well blended.