Honey-Citrus Butter
Recipe: #19162
May 20, 2015
Categories: Orange, Australian, 5 Ingredients Or Less, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Butter/Margarine, Kosher Dairy, more
"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"
Ingredients
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
No special items needed.