Orange Butter Sauce

Orange Butter Sauce

Ingredients:
1 large orange
1/3 lb. unsalted butter

Directions:
Cut rind into quarters. Peel rind from one quarter. Remove inner pith. Slice rind
paper–thin. Grate zest off rest of orange.
In small saucepan heat butter until it browns slightly. Add orange rind and zest.
Heat gently for 2 to 3 minutes until rind gives off aroma.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Drain cooked pasta. Pour sauce over it and toss lightly. Serve immediately with
whipped cream or mascarpone (Italian cream cheese).
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