Orange Butter Spread Recipes

ORANGE BUTTER

Steps:

• In a bowl combine ingredients.
• Mix well. If using half orange as serving bowl fill now.
• Serve at room temperature.

ORANGE MARMALADE BUTTER

Steps:

• Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.

WHIPPED ORANGE BUTTER

Steps:

• Gather the ingredients.
• Combine ingredients in a small bowl.
• Beat with a mixer with a whisk attachment or by hand until well blended.
• Refrigerate until serving time.

ORANGE BUTTER

Steps:

• 1. In a bowl combine ingredients.
• 2. Mix well. If using half orange as serving bowl fill now.
• 3. Best served at room temperature.

ORANGE BUTTER

Steps:

• In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

ORANGE BUTTER SPREAD

Steps:

• In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
• Pour into warm sterilised jars, seal & label.
• Keep stored in the refrigerator.

ORANGE BUTTER

Steps:

• 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.

HONEY ORANGE BUTTER

Steps:

• In a bowl, combine all ingredients well. Season with salt or more honey, as desired.

ORANGE BASIL BUTTER

Steps:

• 1. Take butter out to softened and place in a bowl. Zest Oranges, minced the Zest and juice the oranges about 1/2 C juice.
• 2. In small saucepan, add the orange juice, and white wine (optional, I like to use Zifandel). Cook over medium heat, stirring frequently, and reduce until juice mixture becomes a syrup (about 2 - 3 T). Remove from heat and cool for a few minutes.
• 3. In the bowl of butter, add Basil, red bell pepper, orange zest, and orange syrup. Mix ingredients well, until butter has incorporated all ingredients.
• 4. Place butter onto piece of wax paper (plastic wrap) in log shape form and roll the butter up. Place wrap butter in plastic ziploc or container for extra protection. Place butter in freezer until ready to use. Remove the butter from freezer prior to use to make cutting easier.
• 5. COOK'S TIP: The butter can be formed into a variety of shapes and sizes for ease of use or for decorative slicing. Enjoy! :)