- Yield 1 cups
Gingered butter is terrific served over fresh steamed vegetables.
- 1/2 cup orange marmalade
- 1/2 cup butter, softened
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced crystallized ginger
- 2 teaspoons grated orange zest
- Heat the marmalade in a saucepan just until melted, stirring frequently. Beat the butter in a mixer bowl until light and fluffy. Add the marmalade gradually, beating until mixed. Add the balsamic vinegar, ginger, and orange zest. Beat until mixed, scraping the bowl occasionally. Chill, covered, until serving time.
Recipe reprinted with permission from the Junior League of North Harris and South Montgomery Counties, Inc.’s Texas Ties(Spring, Tx., 1997).