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Ginger & Orange Butter

For the mature palate, this sweetly spiced ginger orange butter has a little bit of balsamic vinegar to add a slight tartness to cut through the sweetness of the marmalade. Try it on pancakes or on vanilla muffins. You will not regret it!


  • 1/2 cup unsalted butter, soften

  • 1/2 cup orange marmalade

  • 1 tbs balsamic vinegar

  • 1 tbs crystallized ginger, finely chopped


  • 1.

    Soften the butter by leaving it out of the fridge and bringing it to room temperature.

  • 2.

    Melt the marmalade over low heat and let it cool.

  • 3.

    Lightly cream the softened butter by hand (a wooden spoon or fork works best), or beat it with an electric beater.

  • 4.

    Add the marmalade, balsamic vinegar and ginger. Mix all ingredients together until well-combined.

  • 5.

    Let mixture stand for an hour to allow the flavours to infuse.

  • 6.

    Pile the butter into cling film or waxed paper, shape into a sausage and roll the film around the sausage, twist both ends and refrigerate until firm.

  • 7.

    Just before serving, cut butter into disks, remove film from discs and place atop warm food at the last minute and let it melt.

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