Honey-Citrus Butter

30m
Prep Time
3h
Cook Time
3h 30m
Ready In


"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. Yields 2 cups"

Original is 2 servings

Nutritional

  • Serving Size: 1 (223.8 g)
  • Calories 591.3
  • Total Fat - 46.3 g
  • Saturated Fat - 29.2 g
  • Cholesterol - 122 mg
  • Sodium - 9.2 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 44.9 g
  • Protein - 1.5 g
  • Calcium - 31.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 63.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring the orange juice to a boil in a small saucepan over high heat.

Step 2

Cook until it is reduced and has the consistency of honey.

Step 3

Set aside to cool.

Step 4

Place in a food processor.

Step 5

Add all other ingredients and process until smooth.

Step 6

Place a sheet of parchment paper or wax paper on a work surface.

Step 7

Pour the butter onto the long side of the sheet.

Step 8

Form the butter into a roll or log about 1" in diameter, leaving a 1" border of paper.

Step 9

Roll up and refrigerate for at least 3 hours before using.

Tips & Variations


No special items needed.

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