Rock Rose Gin Butter

A delicious butter to go with our Rock Rose Gin Christmas pudding or mince pies!

By Mike Denman


250g unsalted butter

2 tbsp icing sugar

1 tbsp soft light brown sugar

200g cooked chestnuts, roughly chopped

Zest of one orange, grated

1 level tsp ground cinnamon

1 level tsp ground mace

6 tbsp Rock Rose gin (or Rock Rose navy strength)

  1. Cream the butter and sugar together in a large bowl, either with a wooden spoon or in a food mixer, until it becomes light and creamy.
  2. Add all the other ingredients and mix well until the gin has mixed with the butter. If the butter appears to split then add a tablespoon of boiling water and continue to mix.

The butter can be kept refrigerated until needed, but remove from the fridge to soften slightly before you serve it.

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