HONEY-CITRUS BUTTER
This is quite a bit different from other honey orange butter recipes here; it calls for the juice to be cooked down into a syrup. Adapted from Sam Choy's Polynesian Kitchen. My preference is to use salted butter for more even salt distribution. Prep time is time to prepare the orange syrup; cook time includes chill time.
Provided by Chocolatl
Categories Oranges
Time 3h45m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Bring the orange juice to a boil in a small saucepan over high heat.
- Cook until it is reduced and has the consistency of honey.
- Set aside to cool.
- Place in a food processor.
- Add all other ingredients and process until smooth.
- Place a sheet of parchment paper or wax paper on a work surface.
- Pour the butter onto the long side of the sheet.
- Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper.
- Roll up and refrigerate for at least 3 hours before using.
Nutrition Facts : Calories 591.4, Fat 46.3, SaturatedFat 29.2, Cholesterol 122, Sodium 9.2, Carbohydrate 47.8, Fiber 0.4, Sugar 44.9, Protein 1.5
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