Holiday cranberry sauce joins forces with the butter dish in this tangy, creamy spread. It’s made for warm Thanksgiving rolls, but just as welcome on biscuits, toast or the next day’s sandwich like a grilled cheese. A dash of vinegar cuts the sweetness of the jellied cranberry, which is swirled with soft butter in broad strokes so that every swipe gets a little tart fruit and richness. Stop before everything turns pink, then finish with flaky salt and black pepper. If you’d rather use a whole can of cranberry sauce, simply double the recipe and divide it between two shallow bowls, one for each end of the table.