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.

Recipe Courtesy of ButterIsBest.com.