“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.”
READY IN:
3hrs 45mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup fresh orange juice
  • 4 tablespoons honey
  • 12 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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