RASPBERRY BUTTER

INGREDIENTS:

1 (6 oz.) container fresh raspberries

1 cup (2 sticks) unsalted butter (brought to room temperature and cubed)

4 tablespoons sugar (I used extra fine baker’s sugar)

1/8  teaspoon salt

DIRECTIONS:

In a food processor, electric food chopper or blender, and gently puree raspberries.  Add the sugar and mix into the puree. In a food processor or blender, cream the butter.  Add the salt and mix into the creamed butter.  Slowly add the pureed raspberries to the creamed butter.  Mix until well blended. Remove from food processor and put into a tightly covered container.    If you would like to make it look elegant, pipe it into your serving container.  Store in the refrigerator…but let it soften for about 30 minutes before serving.  Serve with biscuits, bread, toast, Easy Sweet Rolls and Bread Dough, or anything else that sounds divine.

Makes about 1 ¼ cups raspberry  butter