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!
Soften the butter by leaving it out of the fridge and bringing it to room temperature.
Melt the marmalade over low heat and let it cool.
Lightly cream the softened butter by hand (a wooden spoon or fork works best), or beat it with an electric beater.
Add the marmalade, balsamic vinegar and ginger. Mix all ingredients together until well-combined.
Let mixture stand for an hour to allow the flavours to infuse.
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.
Just before serving, cut butter into disks, remove film from discs and place atop warm food at the last minute and let it melt.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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