A few weeks back, I got my hands on a bag full of oranges. One of our neighbours has a tree that was practically groaning under the weight of all the fruit. My little raid barely made a dent into the orange supply. And boy, are they delicious!
I spent a weekend canning homemade marmalade, preserved orange and lemons, limoncello and citrus butters. I have always loved lemon butter (or lemon curd as it’s also known), it’s so great on toast, in cakes or custard. I just had to try my hand at Orange Butter.
It’s really not hard to make a citrus butter, all you need it super fresh ingredients and the energy to whisk for a while. I will stress that you need the best quality eggs you can find. I used local organic free range eggs; they cost me a bomb but once cracked you can see they are packed full of nutrients. In fact, if you yolk splits, even if you didn’t knick it with the shell, that is the sign of a nutrient deficient egg, as well as a malnourished chicken.
Make sure you have everything ready, as the process is actually quite quick, and you do not want the mixture to cool off before canning. Your environment needs to be super, super sterile. Anytime you are working with egg mixtures, like hollandaise or traditional ice-cream, you want to make sure your mixture isn’t allowed to sit at room temperature and all of your tools are sterilizer.
Orange Vanilla Butter- Makes approximately 500-600mL
- Zest of two oranges
- Juice of two oranges, strained
- 130g of butter
- 3/4 cup of raw organic sugar
- 4 free range eggs
- 1-2 vanilla bean pods, spilt and beans scraped out
- Bring your kettle to the boil with filtered water. Sterilise your canning jars by filling to the rim. Ensure they are still steaming when you are ready to add your butter.
- Bring a double boiler to medium heat. Ensure all of your ingredients are ready and on hand, and make sure you have canning tongs, funnel and a tea towel handy.
- Add your eggs and sugar to the double boiler. Begin to whisk. Once the sugar is dissolved, add in your zest and juice.
- After a minute of whisking, add in your butter and vanilla. Whisk quickly and continuously. If you stop, or allow to boil, your eggs will curdle. Within a few minutes of whisking, your mixture should begin to thicken. Once it’s the consistency of thickened cream, remove from the heat.
- Using your canning tongs, tip your boiled water out of your first canning jar. Using your canning funnel, fill your jar with your hot Orange Vanilla Butter. Clean the edges of the jar, then screw on the lid and flip upside down.
- Repeat step 5 for your second jar. If you have any left, either make up another jar, or just eat it! Yummy.
- Allow the jars to cool upside-down for 10 minutes, then flip right side up. You should hear a pop as they cool, this means the vacuum seal has worked.
You can store your Orange Vanilla Butter in a cool dark pantry for a month. But if you're worried, place them straight into the fridge. Enjoy!