Cardamom-Orange Butter

This butter can be made with either orange juice concentrate or orange marmalade, both yielding vibrant results. Equally delicious is a variation made with rose petal jam. Both orange and rose are compatible with cardamom. Best served on morning breads, muffins or crackers.

Preparation time (after ingredients are assembled): a few minutes

• Unsalted butter, preferably Homemade (page 104), at room temperature – 1-1½ pounds (455-685 g)

• Frozen orange or Orange-pineapple juice concentrate or 1 ½ table spoons (22 ml)
• Seville orange marmalade Or rose petal jam – 3 table spoons (45 ml)

• Coarsely crushed cardamom seeds – 1 table spoon (15 ml)

• Orange flower or rose water (optional) – 1 ½ table spoon (22 ml)

1. Cut the butter into 1 inch (2.5 cm) pieces and put them in a food processor fitted with a metal blade.
2. Add the juice concentrate, marmalade or jam, cardamom is ground and the butter is light and fluffy. May be used at room temperature or chilled, in molds or a butter crock.
3. Well sealed, the butter can also be kept frozen up to 3 months.

Makes
1 ¼ -1 ¾ pounds (570-795 g)