New This Month

Berry Butter

Martha Stewart Living, August 2005


Take advantage of berry season with a colorful, flavorful spread: fresh fruit butter, delicious on bread, scones, and bagels. We used raspberries, but any kind would be tasty.

To make it, put 1/4 cup berries, 1/8 teaspoon salt, and 1/2 cup (1 stick) softened unsalted butter in the bowl of a food processor. Process until well combined.

Refrigerate the mixture in an airtight container for up to 3 days, or freeze for up to 1 month.

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