In the South, we like almost everything with a little kick, and this Spicy Orange-Peach Butter is the perfect match of spicy, sweet, and of course, buttery. Southern cooks don’t take matters of butter lightly, so we would never publish a recipe that didn’t do our trusty ingredient justice. This recipe is an upgrade of classic butter, and you’ll want to spread it on every biscuit and bread that goes through your kitchen. The first two ingredients, orange marmalade and peach preserves, will be so delicious and fresh this spring and summer, so stop by the farmer’s market for some or even make your own. Add the marmalade and preserves to a small saucepan with crushed red pepper, salt, and white wine vinegar, and bring the mixture to a boil over medium heat, stirring often. The crushed red pepper brings just enough heat to the sweet peach preserves and citrusy orange marmalade. Be sure to cook the mixture long enough for it to thicken and allow it to cool completely after you take it off the stove. While the fruit mixture is cooling off on a lightly greased plate, beat softened butter until light and fluffy. Stir the marmalade-preserve mixture and butter together, cover, and chill until it’s time to serve. All there’s left to do is enjoy, and we promise you will.
3 tablespoons orange marmalade
3 tablespoons peach preserves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon white wine vinegar
1/2 cup salted butter
How to Make It
Stir together orange marmalade, peach preserves, crushed red pepper, salt, and white wine vinegar in a small saucepan; bring to a boil over medium, stirring often. Cook, stirring constantly, until mixture thickens, about 4 minutes. Scrape mixture onto a lightly greased plate; cool completely, about 30 minutes.
Meanwhile, place 1⁄2 cup salted butter, softened, in a bowl; beat with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Stir in marmalade mixture until well combined. Scrape mixture into a serving bowl. Cover and chill until ready to serve.