 |
Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
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. Ingredients:
1 cup fresh orange juice |
4 tablespoons honey |
1/2 cup unsalted butter, at room temperature |
1 teaspoon orange rind, minced |
salt |
Directions:
1. Bring the orange juice to a boil in a small saucepan over high heat.
2. Cook until it is reduced and has the consistency of honey.
3. Set aside to cool.
4. Place in a food processor.
5. Add all other ingredients and process until smooth.
6. Place a sheet of parchment paper or wax paper on a work surface.
7. Pour the butter onto the long side of the sheet.
8. Form the butter into a roll or log about 1 in diameter, leaving a 1 border of paper.
9. Roll up and refrigerate for at least 3 hours before using.
|
|