I have this big bottle of Orange Liqueur (fancy name for orange flavored liquor) that’s sitting here, and some frozen raspberries in the freezer. I like to make use of my ingredients I spent our hard earned money on, so they just don’t go to waste.
SO I made Orange Liqueur and Raspberry Compound Butter, which is the sweetest thing since sliced bread. This delectable garnish/spread is great for pancakes, toast, breads, waffles, etc.
With only a few ingredients required, it takes minutes to make, resulting in a sweet raspberry flavored butter that has a burst of orange flavor. Can’t you just imagine spreading this on your fresh baked croissant or muffin? What would you use it on??
I use it on just about any baked pastry I can think of…..
Go get yourself some with the recipe below!
Meal Planning Tip: Divide your finished product into smaller portions before freezing so that you have your freezer fully stocked with this butter for multiple uses, you don’t have to worry about using the full two sticks of butter in a short amount of time.
Orange Liqueur and Raspberry Compound Butter
- 2 sticks of unsalted butter softened (Each stick of butter is equivalent to 8 tablespoons)
- 2 to 3 tablespoons powdered sugar
- 1/2 teaspoon orange flavor or 1 teaspoon of orange zest
- 3 tablespoons orange liqueur
- 1 cup of fresh or frozen raspberries
Add softened butter to a blender.
Blend the butter for about 3 minutes. (I usually use my blender's whisk component to mix this butter.)
Add the orange flavor or orange zest, liqueur, and powdered sugar into the mixer bowl.
Blend for another 3 minutes.
Add more sugar to taste.
Blend for another 2 minutes.
Add the raspberries and blend for about minute.
Let the butter sit out for about 15 to 30 minutes to allow the flavors to blend together.
Spoon the butter onto a piece of parchment or freezer paper and carefully wrap the parchment paper around the butter creating a log.
Place the wrapped butter in a plastic food storage bag, and then place the wrapped butter in the freezer.
Freeze the butter for a few hours to allow the butter to form into a log or block form.
You can then remove the butter and transfer it to the refrigerator to soften the butter just a bit before use.
Recipe NotesMeal Planning Tip: I like to separate this butter into individual small portions so that I can have multiple portions in the freezer for several meals.