Spiced Butter

• 4 teaspoons ginger fresh, finely grated
• 1 1/2 teaspoons turmeric ground
• 1/4 teaspoon cardamom seeds
• 1 stick cinnamon 1 inch long
• 18 teaspoon nutmeg freshly ground
• 3 each cloves whole
• 2 pounds butter salted
• 1 small yellow onion peeled and coarsely chopped
• 3 tablespoons garlic peeled and finely chopped

1. Measure out the spices on a plate.
2. Melt the butter in a heavy saucepan over moderate heat.
3. Bring the butter up to a light boil.
4. When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic.
5. Reduce heat to low and cook, uncovered, for about 45 minutes.
6. Do not stir again.
7. Milk solids will form in the bottom of the pan and they should cook until they are golden brown.
8. The butter will be clear.
9. Strain the mixture through several layers of cheesecloth placed in a colander.
10. Avoid the milk solids and discard them.
11. Store the spiced butter in a quart jar, covered, in the fridge.
12. It will keep for 3 months under refrigeration.

ginger fresh, turmeric ground, cardamom seeds, cinnamon, nutmeg freshly, butter, yellow onion, garlic

Taken from recipeland.com/recipe/v/spiced-butter-36420 (may not work)