RASPBERRY BUTTER:

By Vanetta

Ingredients

• 1 (6-ounce) container fresh raspberries, picked through
• 1 teaspoon fresh lemon juice
• 3 tablespoons confectioners' sugar
• 1-1/2 cups (3 sticks) unsalted butter, at room temperature
• 2 tablespoons honey Pinch salt

Preparation

Step 1

Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp. Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool