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Orange-Maple Butter

This recipe can be served with our Blueberry-Cornmeal Pancakes.

  • Yield: Makes 1/2 cup
Orange-Maple Butter

Source: Martha Stewart Living, June 2009


  • 4 ounces (1 stick) unsalted butter, softened
  • 1 tablespoon fresh orange juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon finely grated orange zest
  • 1/4 teaspoon coarse salt


  1. Using a rubber spatula, combine ingredients in a small bowl. Orange-maple butter can be refrigerated in an airtight container for up to 1 week.

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