When raspberries are in season, there is certainly an abundance of them and finding things to do with them can be challenging. One of my favorite ways to use them is in raspberry vinegar, but this year, I decided to stretch my wings and find new ways to make use of them. Raspberry butter sounded good – and had numerous uses from spreading it on homemade bread or muffins, to glazing pork chops or a pork tenderloin. I am sure there are other wonderful ways to use this delighfully sweet and savory butter as well. Here is the recipe – do make some and I hope you enjoy it as much as we do.
- 1/2 cup real butter (I used homemade butter)
- 1/3 cup fresh raspberries
- 2 tablespoons confectioners sugar (if you prefer it a little less sweet, cut this in half)
- dash of lemon juice (look for measuring spoons that say dash on them)
Pre-measure the butter and set it aside to soften.
Wash and drain the raspberries. I put enough in the 1/3 cup that they were sticking slightly higher than the edge of the cup. I also combined red and black raspberries simply because that was what I had.
Put the butter, raspberries, confectioners sugar and lemon juice into a food processor. If you don’t have a food processor you could do this by hand, use a mixer or blender. Turn it on and allow the ingredients to blend.
Once you are satisfied with how the butter looks, turn the food processor off.
Scoop the finshed raspberry butter out, put it into a container. I chose a glass dish with a lid, but any container, even plastic wrap works. Put the raspberry butter into the refrigerator and allow to harden. You will want to remove the butter from the refigerator a few minutes before you use it to allow it to soften at room temperature.
Other fruits that work well when combined with butter include strawberries, blackberries, blueberries and cherries. You can top the butter with edible flowers, such as nasturtiums or mint leaves before serving.