Orange Butter

Orange Butter Rind and juice of 1 medium orange Pinch nutmeg Pinch ground cinnamon 1/4 lb. (1 stick) unsalted butter, chilled, cut in 8 pieces With a vegetable peeler, remove strips of rind from orange. Using steel blade of food processor, chop orange rind fine with nutmeg and cinnamon. Add orange juice and butter and process til well blended. Refrigerate, covered and use as needed. Serve on toast, pancakes, or waffles. May be frozen. Defrost 1 hour in refrigerator, slice and use as needed. Makes about 3/4 cup.