Cointreau Butter

  Posted on December 24, 2012  by Leslie Blythe  No comments

Brandy butter is a more traditional accompaniment to dessert on Christmas Day in England but, this version is made with Cointreau and orange zest.  If you are not making a steamed pudding for dessert, it’s delicious served with quick breads, biscuits, pancakes and waffles, or muffins.

Cointreau Butter

2 large oranges
½ cup unsalted butter, softened
1½ oz Cointreau

Preheat the oven to 250˚.

Use a Microplane or a fine grater to zest the oranges. Place the zest in a deep, parchment-lined roasting tray and place in the preheated oven for 20 to 25 minutes or until the zest is dry. Shake the tray every 5 minutes to ensure the zest dries evenly. Allow to cool.

Using a food mixer fitted with the whisk attachment or a hand-held electric whisk, cream the butter for 15 minutes until light and creamy.

Reduce the speed to low and add the Cointreau a little at a time until it is completely incorporated.

Place the mixing bowl in the fridge for 10 minutes then remove and whisk for an additional 15 minutes.

Place teaspoons of butter on top of a warm slice of Christmas pudding. Sprinkle some of the dried orange zest on top.

Tip
Make this on the morning of Christmas Day and keep cool in the fridge. The zest can be dried in advance and kept in an airtight container until needed.