Popovers:
1 1/3 cups all-purpose flour
1 tsp kosher salt
1 1/3 cups whole milk
4 large eggs
2 tbsp avocado or olive oil
nonstick cooking spray
Cranberry Butter:
1/2 cup unsalted butter, softened
2 tbsp cranberry sauce
1 pinch salt
To make popovers: In large bowl, whisk flour, salt, milk and eggs until silky smooth. Add oil and whisk to combine. Transfer to pourable pitcher, cover and refrigerate at least 6 hours, or overnight.
Heat oven to 375 F.
Place 6-cup popover pan in oven 10 minutes.
Remove pan and spray with nonstick cooking spray. Stir batter, divide and pour into cups, filling each 3/4 full.
Bake until puffed high and cooked through, 45-50 minutes.
To make cranberry butter: In medium bowl, mix butter, cranberry sauce and salt until well combined.
Remove popovers from oven and serve with cranberry butter.