Recipe - Raspberry-Plum Butter

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)
One half cup Honey
One fourth cup Fresh lemon juice

makes 2One half cups

Tartsweet fruit butters are delightful nofat replacements for
conventional dairy products and borrow from the ancient timehonored
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 18002430495 or visit them at http://www.globepequot.com/

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@norwich.net