Strawberry Butter

1. 1

   Cook the strawberries in a saucepan over medium heat for about 4 minutes, or until they break down.

2. 2

   Continue to cook and reduce the berries, stirring them occasionally, for 7 to 10 minutes, until very thick and syrupy.

3. 3

   Let the berries cool for 30 minutes, or until they are at room temperature.

4. 4

   Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.

5. 5

   Add the cooled berries, the orange zest, and salt.

6. 6

   Starting on slow speed, beat until the ingredients begin to incorporate.

7. 7

   Turn up the speed to medium-high and whip the butter until all the ingredients are incorporated.

8. 8

   The outside of the mixing bowl should feel cool.

9. 9

   If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.

10. 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.

11. 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.

12. 12

    Chill for at least several hours.

13. 13

    Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.

14. 14

    The butter can be refrigerated for 3 to 4 days or frozen for several weeks.

15. 15

    When you are ready to serve the butter, cut it into rounds and remove the parchment paper.

16. 16

    Alternatively, simply put it on the table in its ramekin.

17. 17

    Substitute equal amounts of blackberries, raspberries, blueberries, or fresh currants for the strawberries.

18. 18

    If using currants, add 1 tablespoon sugar to the currants while they are cooking.

19. 19

    Another good trick is to replace the fresh berries with 1/4 cup berry jam and follow all the same steps.

20. 20

    You will still need to heat and cool the jam first.

* Per serving · 4 servings · Values may vary.