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Saturday, January 2, 2016

Raspberry Butter

Not everyone has a plethora of raspberries in their freezer, I know, but if you happen to have some on hand try this delicious spread. I bet it would work well with other berries, too.


Raspberry Butter

Adapted from Food52

3/4 c raspberries, fresh or frozen
1/4 c butter, softened
2 1/2 T powdered sugar

Smash berries in a small bowl with the back of a spoon. (If using frozen berries, thaw or defrost them first.)

If you need to soften the butter, heat it in the microwave for 10 or 15 seconds.

Mix the berries, butter, and sugar together with a spoon. The level of incorporation will depend on the softness of the butter. I like to melt the butter slightly so it will mix better, but play with it and see what consistency you prefer.

Serve on bread, rolls, etc.

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