Raspberry-plum butter

1 Servings

Ingredients

Quantity Ingredient
1 cup Fresh red raspberries
1 cup Fresh wild plums, or canned purple plums, pitted
1 cup Water or apple juice (or favorite fruit juice)
½ cup Honey
¼ cup Fresh lemon juice

Directions

makes 2-½ cups

Tart-sweet fruit butters are delightful no-fat replacements for con-ventional dairy products and borrow from the ancient time-honored practices of using and appreciating wild resources. This version was inspired by wild raspberries I collected on the Muckleshoot Indian Reservation in Washington state before heading to Glacier National Park.

Blackberries, close cousins of the raspberry, can also be used in this recipe.

These two recipes are from "Enduring Harvests," by E. Barrie Kavasch, published by The Globe Pequot Press, 1995, 320 pages, $14.95 (paper). To order, call 1-800-243-0495 or visit them at Combine all ingredients in a medium saucepan over medium heat. Cook, stirring to blend well, for 15 minutes, mashing fruits with the back of the spoon. Cool slightly and puree in a blender or food processor. Serve hot or cold, spooned over individual plum cakes or in a generous bowl beside them.

Posted to Recipe Page 24 November 96 Date: Sun, 24 Nov 1996 03:54:20 +0500 From: Gourmet Connection <capco@...>

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