Recipe courtesy of Mary Sue Milliken and Susan Feniger

Orange Butter

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  • Level: Easy
  • Yield: about 1 1/2 cups
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Zest of 1 large navel orange, finely chopped

1/4 cup sugar

1/2 cup unsalted butter, at room temperature

1/4 cup freshly squeezed orange juice

1 1/2 tablespoons CuraHao or other orange liqueur


  1. 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.

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