Instructions:
With its magenta hue and sweet, tart flavor, Pomegranate Clementine Butter is perfect for breakfast, lunch or dinner. Serve alongside bread, muffins, waffles, turkey, ham, sweet potatoes or vegetables.
Place butter in medium mixing bowl and beat with electric mixer or wooden spoon until light and fluffy. Scrape down sides of bowl.
Beat in pomegranate syrup or molasses, clementine zest and sugar, scraping sides of bowl as needed.
Stir in nuts, if desired.
Scrape butter into small bowl, crock or butter molds and cover tightly; or shape into long roll on greaseproof paper (plastic, wax or parchment) for storing and slicing as needed.
*To make pomegranate syrup, boil 16 ounces pomegranate juice in heavy saucepan over medium-low heat until reduced to 1/4 cup. You can also use pomegranate molasses - available from many specialty grocers or online at www.ethnicgrocer.com
**Any orange or mandarin variety may be substituted for clementines.
For additional flavored butter recipes and a short video demonstrating how to make flavored butters, visit www.ButterIsBest.com
All materials are courtesy of America’s Dairy Farmers.
This farm news was published in the Nov. 22, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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