Homemade Clementine and Cinnamon Butter

Lotte shows the simple steps to making soft citrus butter from scratch.
  • 570ml double cream
  • Grated zest of 1 clementine
  • ¼ tsp ground cinnamon
  • 4-5 tablespoons light brown sugar

Serves: Makes approx. 300g

This is a lovely present to take to friends when visiting. Wrapped up in greaseproof paper and tied with string, it’s a very different way to say thank you. This butter is delicious scooped on top of mince pies or Christmas pudding.

Pour the cream into a mixing bowl and using an electric whisk, start beating. Keep beating until the cream starts to look like its curdling - it will turn slightly yellow.

Continue beating and you’ll start to see it separating and liquid coming out of the mix. Pour this liquid off and keep. You should get about 255ml/8fl oz which you can always use to make scones with.

As you continue to beat, the mixture will start to resemble butter. The liquid will continue to come out and you need to keep pouring it off.

Stop beating with the whisk now and finish off with a wooden spoon. You need to keep pushing it about to remove any remaining liquid.

Now take the butter in your hands and run it under the cold tap. Place the butter in a clean bowl and then beat in the Clementine zest, cinnamon and sugar. Add in four tablespoons of the sugar at first and then taste; if you would like it a bit sweeter then add the other tablespoonful.

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