Name: Raspberry-Plum Butter
Ingredients: 1 c Fresh red raspberries; 1 c Fresh wild plums, or canned purple plums, pitted; 1 c Water or apple juice (or favorite fruit juice); 1/2 c Honey; 1/4 c Fresh lemon juice

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Fruits	Indian		1	Servings

INGREDIENTS

1	c	Fresh red raspberries
1	c	Fresh wild plums, or canned purple plums, pitted
1	c	Water or apple juice (or favorite fruit juice)
1/2	c	Honey
1/4	c	Fresh lemon juice

INSTRUCTIONS

makes 2-1/2 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 http://www.globe-pequot.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 <[email protected]>

A Message from our Provider:

“People disappoint. God doesn’t.”