Gingery Orange Syrup

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2 cups fresh-squeezed orange juice (about six oranges)
1 cup corn syrup
1/8 teaspoon salt
1 tablespoon fresh-squeezed lemon juice
1 tablespoon finely minced fresh ginger
1 tablespoon finely grated orange zest
4 tablespoons unsalted butter, room temperature

In a small heavy saucepan, combine orange juice and corn syrup over medium heat, stirring occasionally until corn syrup is dissolved. Bring to low boil and cook until thick and syrupy, about 15 minutes. Stir in salt, lemon juice, ginger and orange zest. Finish by gently whisking in butter. Serve warm

Keep tightly covered in refrigerator for up to one week.

Note: Recipe from ButterIsBest.com

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