Raspberry Butter

Fresh raspberries crushed right into softened butter with just a touch of sugar. That’s it. Three ingredients, five minutes, and you’ve got a fruity compound butter that turns ordinary breakfast into something worth waking up for.

The key is using room-temperature butter so the berries incorporate smoothly without any lumps. Crush the raspberries well before mixing so their juice streaks through the butter in those gorgeous pink ribbons. A little sugar rounds out the tartness, but the berry flavor stays front and center.

Spread this on warm biscuits, stack it on pancakes, or let a pat melt over fresh waffles. It’s also fantastic on cornbread or a warm slice of banana bread.

Pro Tips

• Use real butter instead of margarine for the best flavor and a firmer set when chilled.
• Pat fresh raspberries dry before crushing to keep the butter from getting too loose.
• Roll the finished butter into a log using plastic wrap and refrigerate. Slice off rounds as needed.
• Keeps well in the fridge for up to a week, or freeze the log for up to two months.