Orange Butter

Makes about 12 cups

8 oranges
2 cups sugar
2 lb unsalted butter

Special equipment

food processor


Halve and ream the oranges. Grate the zest from the shells and whirr the zest with the sugar in the food processor. Add butter, whirr some more, then slowly pour in 2 cups of the juice. Depending on the type and size of the fruit, you should have no trouble getting 2 cups from 8 oranges


Oh, it sounds so authentic, very northern, in lieu of marmalade, but really it's an arbitrary condiment we thought'd go well with our moist scones for those patrons who demanded a spread. But didn't have a chance to serve it.


Well, since it is the standard topping for crêpes (as in crêpes suzettes), theoretically you could spread it on your pikelets. *Shudder*

First served: unknown
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Last modified: © October 1993