Orange Butter

Place the orange juice in a small saucepan over medium-high heat.
Reduce the orange juice to 2 tablespoons, or until very thick and syrupy, 7 to 10 minutes.
Let the juice cool to room temperature.
Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.
Add the orange juice reduction, orange zest, and salt.
Starting on slow speed, beat until the ingredients begin to incorporate.
Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated.
The outside of the mixing bowl should feel cool.
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for about 15 minutes before continuing.
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
Chill for at least several hours.
Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.
The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
Alternatively, simply put it on the table in its ramekin.
Stir 1/2 cup toasted chopped pecans into the butter when you add the orange zest.
If you want to make plain Pecan Butter, omit the orange juice and zest.