Pomegranate Clementine Butter

Add this festive compound butter to your fall and winter holiday dinner menus.

Recipe Ingredients:

1 cup (2 sticks) salted butter, room temperature
1/4 cup reduced pomegranate syrup*, chilled
2 tablespoons finely grated Clementine** zest
1 tablespoon powdered sugar, or more to taste

Optional Add-Ins: 1/4 cup toasted and chopped almonds, hazelnuts or pecans

Cooking Directions:

1. Place butter in medium mixing bowl and with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
2. Beat in the pomegranate syrup or molasses, Clementine zest and sugar, scraping sides of the bowl as needed to incorporate all ingredients. Stir in nuts if desired.
3. Scrape butter into a small bowl, crock or butter mold and cover tightly; or shape into a long roll on grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Makes about 1 1/2 cups.

*To make pomegranate syrup, boil 16 ounces of pomegranate juice in a heavy saucepan over medium-low heat until reduced to 1/4 cup. You can also use pomegranate molasses - available from many specialty grocers or at ethnicgrocer.com.

**Any orange or mandarin variety may be substituted for Clementines.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board.