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    Calvados and Orange Butter

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    Calvados and Orange Butter

    Josceline Dimbleby's essential accompaniment for her Christmas Pudding. This is a delectable fruity variation of Brandy Butter. You can make it at least a week ahead and keep it in the fridge.

    • Christmas
    • Preparation time: 10 minutes plus 30 minutes cooling
    • Total time: 40 minutes 40 minutes

    Serves: 12


    • 225g unsalted butter, softened
    • 150g light brown sugar
    • Finely grated zest of 1 large orange and 1 tbsp orange juice
    • 3-4 tbsp Waitrose Calvados VSOP
    • 2 tsp Angostura Bitters


    1. Cream the butter together with the sugar, then add the orange zest and whisk in the orange juice, Calvados and Angostura Bitters, a little at a time. Or, if using a food processor, simply whizz the first three ingredients together until smooth and then add the rest gradually, still whizzing.
    2. Transfer the mixture to a bowl. Cover and place in the fridge until needed.
    3. Remove 30 minutes before serving to allow the butter to come to room temperature.

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