Citrus Cantaloupe Butter Recipes

CANTALOUPE BUTTER

Steps:

• Remove the seeds of the cantaloupes and scoop out the edible portion of the pulp.
• Dice the fruit coarsely and simmer, uncovered, in a preserving kettle until tender; or puree the pulp in a blender.
• Measure the pulp; there should be 4 cups.
• Return pulp to the preserving kettle and add the sugar, lemon juice, and nutmeg.
• Cook the mixture uncovered over medium heat, stirring constantly, until the butter is thick enough to spread, about 1 1/2 hours.
• Ladle into hot, sterilized jars and seal immediately.

CITRUS BUTTER

Steps:

• 1. Cream butter in a mixing bowl until smooth with a hand held mixer. Add in the rest of ingredients and mix until incorporated. Chill citrus butter for an hour. With a melon baller, scoop butter into small balls for serving

CANTALOUPE BUTTER

Steps:

• 1. Pare the cantaloupe, remove seeds and cut into 1x2 inch squares. Dissolve the alum in the water and bring to a boil. Add the cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar and spices. Add the cantaloupe and simmer until fruit is transparent.(about 45 minutes). Place in hot sterilized jars and seal.

CITRUS BUTTER SAUCE

Steps:

• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
• Add the Orange juice and white wine and reduce by ¾.
• Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
• Add the sugar, salt and pepper.
• Stir to combine then strain the sauce through fine mesh strainer.
• Serve hot and Enjoy!

CANTALOUPE MELON BUTTER

Steps:

• In a small saucepan simmer fruit unitl soft. Cool to room temperature.
• Place all ingredients in blender or food processor until smoothe.
• Shape butter into a roll. wrap in plastic wrap.

CITRUS CANTALOUPE BUTTER

Steps:

• Process cantaloupe and orange sections in batches in a blender until pureed. Transfer to a Dutch oven., Add sugar, lime juice, cinnamon and zest. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 5 cups and reaches a thick, spreadable consistency, about 2 hours, stirring frequently. Discard cinnamon sticks., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Submerge jars in a canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.