Photo by Lori Rice
Spread Cinnamon Sorghum Butter over warm biscuits, muffins or pancakes. It also makes a nice addition to a gift basket of homemade baked goods.
Yield: 1/2 cup
- 1/2 cup cultured butter or plain sweet-cream butter, softened
- 1 tsp. sorghum syrup
- 1/4 tsp. ground cinnamon
- 1/8 tsp. finely ground sea salt
- 1 tsp. confectioner’s sugar (optional)
Place butter in medium-sized bowl. Add sorghum syrup, cinnamon and salt.
Use spoon or rubber spatula to stir ingredients together. Continue to stir until all ingredients are evenly distributed throughout butter.
Taste butter. Add confectioner’s sugar for additional sweetness if desired. Stir well.
Transfer butter to jar and seal with lid, or place butter on 8- by 12-inch parchment paper. Form butter into log about 4 inches long. Roll in parchment paper. Twist each end and secure with tie or rubberband.
Store in refrigerator for 2 to 3 weeks, or freeze up to 3 months.