Vanilla Grapefruit Marmalade Compound Butter
This recipe is incredibly simple, and versatile. If you don't have grapefruit vanilla marmalade, feel free to substitute your favorite marmalade and some commercially prepared vanilla paste, or scraped vanilla bean pod seeds.
Ingredients
- 1 cup salted butter 2 sticks or 8 oz (sub unsalted butter + salt to taste)
- ½ cup grapefruit-vanilla marmalade
- OR
- ½ cup citrus marmalade (grapefruit, orange, or lemon)
- 1 tsp vanilla bean paste or seeds from ½ vanilla bean, split and scraped (save pod for vanilla sugar or extract)
Instructions
- Add the marmalade and vanilla to a food processor bowl and pulse gently a few times. You can skip this step if your marmalade is fine and not crystalized. This one had larger slices of rind that I wanted to break up for easier spreading.
- Add the butter, cut into tablespoons or large chunks. It will blend easier if it is at least lightly softened.
- Pulse the food processor, stopping to scrape down the sides of the bowl often until no more chunks of butter remain and the mixture is relatively uniform.
- Pulse or beat the compound butter mixture until it is light and fluffy. It should be fully emulsified and combined, and resemble thick frosting.
- Scrape the compound butter mixture into a clean jar, or shape into logs by dropping dollops of the butter in a line on rectangles of parchment paper and rolling tightly to make neat cylinders of butter. Tuck or twist and tie off the ends and store in the freezer for up to 6 months (place the parchment wrapped logs in a sealed plastic bag or container for storage longer than a month).
Notes
If you only have vanilla extract, add that first to the marmalade and let dissolve and incorporate well so that it mixes better into the butter.
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