Pomegranate Clementine Butter
Add this festive compound butter to your fall and winter holiday dinner menus.
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
- 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.
- 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.
- 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.