Pomegranate Clementine Butter

Any orange or mandarin variety may be substituted for Clementines.

• Ready In: 5 mins
• Yields: 1 butter log

Ingredients

• 1  cup salted butter, room temperature
• 1⁄4 cup  reduced pomegranate syrup (do not reduce molasses) or 1⁄4 cup pomegranate molasses, chilled (do not reduce molasses)
• 2  tablespoons clementine zest, finely grated
• 1  tablespoon confectioners' sugar (to taste)

• Optional

• 1⁄4 cup  toasted almonds or 1⁄4 cup toasted hazelnuts or 1⁄4 cup  toasted pecans, chopped

Directions

1. Place butter in medium mixing bowl and with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy.
2. Scrape down the sides.
3. Beat in the pomegranate syrup or molasses, Clementine zest and sugar, scraping sides of the bowl as needed to incorporate all ingredients.
4. Stir in nuts if desired.
5. Scrape butter into a small bowl, crock or butter mold and cover tightly or shape into a long roll on grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.