Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Orange Butter
Getting reviews...
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 15 g
- Saturated Fat
- 10 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 41 mg
- Sodium
- 3 mg
- Level: Easy
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 15 g
- Saturated Fat
- 10 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 41 mg
- Sodium
- 3 mg
Ingredients
Directions
- In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
