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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
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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. |
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