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1
Cook the strawberries in a saucepan over medium heat for about 4 minutes, or until they break down.
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2
Continue to cook and reduce the berries, stirring them occasionally, for 7 to 10 minutes, until very thick and syrupy.
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3
Let the berries cool for 30 minutes, or until they are at room temperature.
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4
Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.
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5
Add the cooled berries, the orange zest, and salt.
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6
Starting on slow speed, beat until the ingredients begin to incorporate.
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7
Turn up the speed to medium-high and whip the butter until all the ingredients are incorporated.
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8
The outside of the mixing bowl should feel cool.
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9
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
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10
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
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11
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
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12
Chill for at least several hours.
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13
Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.
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14
The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
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15
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
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16
Alternatively, simply put it on the table in its ramekin.
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17
Substitute equal amounts of blackberries, raspberries, blueberries, or fresh currants for the strawberries.
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18
If using currants, add 1 tablespoon sugar to the currants while they are cooking.
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19
Another good trick is to replace the fresh berries with 1/4 cup berry jam and follow all the same steps.
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20
You will still need to heat and cool the jam first.
