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Butter: Strawberry Butter

Source of Recipe


From "Bread for Breakfast" by Beth Hensperger






List of Ingredients



• 1 pint strawberries, rinsed and hulled
  
• 2 Tbsp sugar, or to taste
  
• 2 Tbsp Grand Marnier or freshly squeezed orange juice
  
• Grated zest of 1 orange
  
• 12 Tbsp (1½ sticks) unsalted butter, at room temperature
  






Instructions



1. Place the strawberries in a blender or a food processor fitted with the metal blade, and purée. If you don't like seeds, press the purée through a fine-mesh sieve.
   
   
2. Place the purée in a small saucepan and add the sugar and liqueur or orange juice. Bring to a boil, decrease the heat to low and simmer, uncovered, until the liquid evaporates, 5 to 8 minutes. Add the zest. Remove from the heat and let cool completely, and then refrigerate until chilled, at least 2 hours.
   
   
3. Using a heavy-duty electric mixer on low speed, beat the butter. Slowly add in the chilled strawberry mixture, mixing to combine. Spoon the strawberry butter into a serving dish, cover and refrigerate for up to 1 week. For easiest spreading, bring to room temperature before serving.
   
   Makes 1¼ cups.