In a small saucepan, heat the butter, cranberries, orange juice, orange zest, honey, allspice, and salt over medium high heat. Stir, bringing the mixture to a simmer, then lower the heat to medium.
Simmer, stirring occasionally for about 10 minutes. If the liquid cooks out before all the cranberries are tender and the skins have popped, add a little water at a time while continuing to cook.
Remove from heat and brush over Martin’s Dinner Potato Rolls, arranged on a prepared baking sheet.
Bake rolls for 3-4 minutes to allow glaze to set.
Alternative Recipe – Compound Butter:
After removing the mixture from heat, transfer to a bowl and chill in the refrigerator or let it come to room temperature. Transfer softened butter mixture to plastic wrap or parchment paper and shape into a log, sealing the ends by twisting. Chill again until firm, at least an hour. (Butter will keep in the refrigerator for about two weeks, and in the freezer for a few months). Compound butter can be used as a spread with a knife (as you would use regular butter), or melted over top of warmed dishes like meats or dinner rolls.