Total Time
Prep 5 mins
Cook 10 mins

A nice spread for scones, toasst or croissants. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.

Ingredients Nutrition

  • 12 cup butter, softened (125ml)
  • 2 tablespoons honey (30 mls)
  • 1 tablespoon orange juice (15 mls)
  • grated zest of one orange


  1. Mix all ingredients in a bowl or food processor, until thoroughly combined.
  2. Transfer to a ramekin or small serving dish and refrigerate for about 10 minutes.


Most Helpful

Lovely light flavour and texture beautiful on croissants I imagine. Is there such thing gluten free? Made for RECIPE SWAP #48 - January 2011.

UmmBinat January 01, 2011

Wow Jubes, this made the best lunch with cream biscuits and rich spanish hot chocolate. Yummy, I can still taste it. Just the perfect balance of flavors and sweetness. My orange butter also wept a little, but it didn't effect the taste one little bit. Thank you for sharing a recipe that I can't wait to use on pancakes, waffles and crumpets.

Baby Kato November 23, 2011

Jubes, I made this very flavorful butter to top a Cranberry Banana Bread recipe (not sure of the exact name) by JackieOhNo! It was wonderful and enjoyed by everyone in the family. For some reason I did have a little trouble with weeping...the orange juice kept separating. That didn't change the favor any though. I will make this butter to go with many of the quick breads and muffins I like to bake. Thanks for posting this very tasty recipe. Made and reviewed for the 49th AUS/NZ Recipe Swap.

Chef Buggsy Mate February 02, 2011

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